|Tomatoe Enchilada Bake
|Contributed by BustySpumonte
|This is not MY recipe but one I found on the WWW. It was delicious I just had to share! Thanks Sara wherever you are!!
Tomato Enchilada Bake SUBMITTED BY: Sara PHOTO BY: Allrecipes
"Flour tortillas filled with a tomato-chicken mixture and topped with a simmering salsa mixture, then baked with cheese and olives on top. Really tasty! This recipe is easy and delicious."
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
3 cups cooked chicken meat
1 cup sour cream
1 (14.5 ounce) can diced tomatoes
1 teaspoon chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 ounce) can canned tomato sauce
1/2 cup salsa
2 teaspoons chili powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
8 (8 inch) flour tortillas
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives, drained
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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