Tomato Enchilada Bake
Salmon, broccoli and courgette bake.
Recipe Summary Tomato Enchilada Bake
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 | Courgette Tomato Cheese Bake3 cups cooked chicken meat1 cup sour cream1 (14.5 ounce) can diced tomatoes1 teaspoon chili powder¼ cup chopped onion2 green onions, chopped1 tomato, diced1 (6.5 ounce) can canned tomato sauce½ cup salsa2 teaspoons chili powder¼ teaspoon dried oregano¼ teaspoon dried parsley8 (8 inch) flour tortillas6 ounces shredded Cheddar cheese1 (2 ounce) can chopped black olives, drainedDirectionsIn 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, 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.Info | Courgette Tomato Cheese Bakeprep: 15 mins cook: 30 mins total: 45 mins Servings: 4 Yield: 4 servings
TAG : Tomato Enchilada BakeWorld Cuisine Recipes, Latin American, Mexican,