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 calories
carbohydrate: 70.1 g
cholesterol: 157.1 mg
fat: 42.2 g
fiber: 7.1 g
protein: 52.4 g
saturatedFat: 20.4 g
servingSize: -
sodium: 1577.4 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Preheat oven to 350 degrees F (175 degrees C).

  4. 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.

  5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Recipe Yield

4 servings

Recipe Note

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.

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