Chicken and Tomato Enchiladas
Originally submitted by Sara and modified by Kaboose.com
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Savory filled tortilla shells are layered with spicy chicken, tomato salsa, green onions, sour cream, black olives and shredded Cheddar for this delicious Mexican-inspired family favorite.
Ingredients
- 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
Cooking Instructions
- 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, 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.
Nutrition Facts
Servings per Recipe: 4
Amount Per Serving
- calories: 878cal
- total fat: 42.3g
- cholesterol: 157mg
- sodium: 1562mg
- carbohydrates: 71.1g
- fiber: 7.1g
- protein: 52.3g
Preparation Time: 15 min.
Cooking Time: 30 min.
Ready In: 45 min.
Servings: 4
Cooking Time: 30 min.
Ready In: 45 min.
Servings: 4
