Tomato Enchilada Bake recipe
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Ingredients
- 3 cups cooked chicken meat 1 cup sour cream 1 (14.5 ounce) can diced tomatoes 1 teaspoon chili powder ¼ cup chopped onion 2 green onions, chopped 1 tomato, diced 1 (6.5 ounce) can canned tomato sauce ½ cup salsa 2 teaspoons chili powder ¼ teaspoon dried oregano ¼ teaspoon dried parsley 8 (8 inch) flour tortillas 6 ounces shredded Cheddar cheese 1 (2 ounce) can chopped black olives, drained
Nutrition Info
- 874.2 caloriescarbohydrate: 70.1 gcholesterol: 157.1 mgfat: 42.2 gfiber: 7.1 gprotein: 52.4 gsaturatedFat: 20.4 gservingSize: -sodium: 1577.4 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Tomato Enchilada Bake
Directions
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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.