Thursday's Eats ~ Chicken Enchiladas

This is a delicious recipe to make!  It tastes better than this picture makes it look. ;)  I like to make this for company, with spanish rice and tortilla chips.  It's easy, budget friendly, and yummy!

Tomato Enchilada Bake

 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

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.

In a medium saucepan combine tomato sauce, salsa, 2 teaspoons chili powder, oregano and parsley. Bring to a boil, and then reduce heat to low and simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

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.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.

Serves 6