Tomato Enchilada Bake

Tomato Enchilada Bake

sal 20

"Flour tortillas filled with a tomato-chicken mixture and topped with a simmering salsa mixture, then baked with cheese and olives on top. Really tasty! This recipe is easy and delicious."

Ingredients 45 m {{adjustedServings}} servings 874 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 874 kcal
  • 44%
  • Fat:
  • 42.2 g
  • 65%
  • Carbs:
  • 70.1g
  • 23%
  • Protein:
  • 52.4 g
  • 105%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1577 mg
  • 63%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Double Tomato Bruschetta

Make this easy, flavorful bruschetta appetizer.

Fire-Roasted Cherry Tomato Salsa

See what fire-roasting the tomatoes does for this simple salsa.

Rate recipe

Your rating


Reviews 177

  1. 243 Ratings

What a Dish!

Oh wow was this yummy! The night before, I put two chicken breasts in my crockpot and dumped the can of diced tomatoes over them, and set it to low. In the morning, I added the onion. About an hour before making dinner, I drained the chicken (reserving broth for another use). Shredded it, and mixed with sour cream, green onion and chili powder. Added cumin and garlic powder. Then prepared as directed, except I didn't put the cheese on until the last 10 minutes. The chicken was moist, tender and delicious! We love tomatoes, and we loved this dish.


I recently made this dish for a party, and it was quite a hit! I made a few minor modifications. I used store bought enchilada sauce, as opposed to the sauce suggested here. I also added a package of taco seasoning to the chicken and sour cream mixture instead of the spices listed. Finally, instead of rolling individual enchiladas, I layered small corn tortillas, then the chicken mixture, then more corn tortillas and finished with cheese and enchilada sauce. I am a vegetarian, so I did not try the dish, but it received rave reviews and was gone before I knew it!


So I brought this recipie to the church potluck. One guy was complaining to me that "he doesn't like to try anything new" and that this dish looked suspicious (because of the olives on top). His wife browbeat him into trying it... and he RAVED about it and even went back for seconds! This is a great recipe; I really liked it. I cooked the chicken in the crock pot all day while I was at work (just 3 frozen split chicken breasts and a cup of water) to avoid having to cook them at night, and then shredded the meat. Came out great! I also used mild salsa, because we don't like things too spicy. I'm definitely adding this to my rotation at home.