Tomato Enchilada Bake
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recipe
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Ingredients:
-
3 cups cooked chicken meat
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1 cup sour cream
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1 (14.5 ounce) can diced tomatoes
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1 teaspoon chili powder
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1/4 cup chopped onion
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2 green onions, chopped
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1 tomato, diced
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1 (6.5 ounce) can canned tomato sauce
Directions:
- In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 teaspoon chili powder, chopped onion, green onion, and fresh diced tomato. Mix well and set aside.
- In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13 inch baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
- Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
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