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Tomato Enchilada Bake Recipe

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This recipe for Tomato Enchilada Bake is from The Winter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups cooked chicken
1 cup sour cream
1 (14.5 oz) can diced tomatoes
1 tsp chili powder
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (6.5 oz) can tomato sauce
1/2 cup salsa
2 tsp chili powder
1/2 tsp dried oregano
1/4 dried parsley
8 tortillas
6 oz shredded cheddar cheese
1 can black olives, optional
Directions:
Directions:
In a large bowl combine the chicken, sour cream, canned diced tomatoes, 1 tsp chili powder, chopped onion, green onion and fresh diced tomato.
In a medium saucepan combine tomato sauce, salsa, 2 tsp chili powder, oregano and parsley. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Preheat oven to 350º F.
Fill tortillas with chicken mixture and fold together, laying snugly in a lightly greased 9x13" baking dish. Pour simmered sauce over the top, then sprinkle with shredded cheese and chopped olives.
Bake for 30 min., or until cheese is melted and bubbly.

 

 

 

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