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

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.

chicken meat, sour cream, tomatoes, chili powder, onion, green onions, tomato, tomato sauce, salsa, chili powder, oregano, parsley, flour tortillas, cheddar cheese, black olives

Taken from www.allrecipes.com/recipe/16732/tomato-enchilada-bake/ (may not work)