Chicken: Tomato Enchilada Bake

posted by Meryl 07-18-102 9:43 AM

Tomato Enchilada Bake

3 cups cooked chicken meat
1 cup sour cream
1 (14.5 ounce) can diced tomatoes or 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce
1/2 cup salsa
2 teaspoons chili powder, or more
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives, drained
8 (8 inch) flour or corn tortillas

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).

Lightly brown tortillas before baking - can heat briefly in dry pan over medium, around 10 seconds per side.

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. Makes 4 servings.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line