I haven't tried this yet, but it's had great reviews. Apparently, it has a real tomatoey taste which many people loved. A few others opted to cut down on the tomato taste a little by omitting the tomato sauce. In addition, some people doubled the sauce.
TOMATO ENCHILADA BAKE (Chicken)
3 cups cooked chicken meat
1 cup sour cream
1 (14.5) ounce can diced tomatoes OR 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce (optional)
1/2 cup salsa
2 teaspoons chili powder, or more
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives, drained
8 (8 inch) corn or flour tortillas
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. Lightly brown tortillas before baking - can heat briefly in dry pan over medium, around 10 seconds per side.
5. 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.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and
bubbly.
Makes 4 servings.
TOMATO ENCHILADA BAKE (Chicken)
3 cups cooked chicken meat
1 cup sour cream
1 (14.5) ounce can diced tomatoes OR 1 can whole peeled tomatoes, drained and chopped
1 teaspoon chili powder, or more
1/4 cup chopped onion
2 green onions, chopped
1 tomato, diced
1 (8 ounce) can tomato sauce (optional)
1/2 cup salsa
2 teaspoons chili powder, or more
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
6 ounces shredded Cheddar cheese
1 (2 ounce) can chopped black olives, drained
8 (8 inch) corn or flour tortillas
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. Lightly brown tortillas before baking - can heat briefly in dry pan over medium, around 10 seconds per side.
5. 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.
6. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and
bubbly.
Makes 4 servings.