Tomato Enchilada Bake

Tomato Enchilada Bake

177
sal 21

"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 servings 874 cals
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Original recipe yields 4 servings

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Nutrition

  • 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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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...

This was delicious! I have been looking and looking for a red sauce type enchilada because the one I was making used Cream of Chicken Soup and it just wasn't very Mexicany. After reading other...

Tasty dish. I omitted the chopped tomato and baked the enchiladas sauceless for the first ten minutes to help with the sogginess problem.

I baked it covered, and it turned out a bit soggy.

My son says 5 Stars all the way mom! He was surfing AR and found this and asked me to make it. I was leary of all the tomatos, but it's excellent. He is on his second plate right now. I did h...

This is our new favorite enchilada recipe! I didn't use the fresh tomato but subbed canned for it. I didn't find it too tomato-ey for my family the way some others did, but maybe we just like t...

this is excellent! i used a pressure cooker for the chicken (35 min) added adobo and it shreds with a fork. next time I either wont add the onions only because they stayed crunchy or ill preco...