Tomato Enchilada Bake Recipe

Tomato Enchilada Bake Recipes


  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins


Ingredients

Original recipe makes 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

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.

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