Tomato Enchilada Bake Recipe

  • Filling
  • 2 boneless, skinless chicken breasts frozen or fresh
  • 1 cup sour cream
  • 1 can diced tomatoes (14.5 oz. can)
  • 1 teaspoon chili powder
  • 1/4 cup chopped onion
  • 2 green onions, chopped
  • 1 fresh tomato, diced
  • Sauce
  • 2 cans tomato sauce (8 ounce cans)
  • 1 jar salsa (mild, medium or hot) (16 ounce jar)
  • 3 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 1/2 teaspoons garlic powder
  • 2 packs 18-20) 8 inch corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 can chopped black olives, drained (2 ounce can)
Cook chicken in a crockpot on low for 4-6 hours with 1 cup of water. Once cooked, shred.

In a large bowl, combine shredded 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, parsley and garlic. Bring to boil, and then reduce heat to low and simmer for 10 minutes.

Preheat oven to 350-degrees.

Fill tortillas with chicken mixture and fold together, laying snugly in a lightly grease (cooking spray) 9 x 13 inch baking dish. Pour simmered sauce over the top. Bake at 350-degrees for 20-minutes. Add cheese and olives. Bake an additional 10-15 minutes, or until cheese is melted and bubbly.

Serve with sides of sour cream, salsa, guacamole, etc.

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