Tomato Enchilada Bake

Ingredients

• 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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