Tomato Enchilada Bake

Tomato Enchilada Bake

177
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
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Nutrition

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

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Directions

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  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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Reviews

177
  1. 243 Ratings

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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 a...

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 pa...

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). Hi...