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Tomato Enchilada Bake (3/10/2006)

Tomato Enchilada Bake

(for enchilada filling)
2 cups cooked & shredded chicken meat (2 boneless,
skinless chicken breasts frozen or fresh-cooked
in crockpot on low for 4-6 hours with one cup water).
1 cup sour cream
1 (14.5 oz.) can diced tomatoes
1 tsp. chili powder
1/4 cup chopped onion
2 green onions, chopped
1 fresh tomato, diced

(for enchilada sauce)
2 (8 oz. can) cans tomato sauce
16 oz. jar salsa (mild, medium or hot)
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. dried parsley
1 1/2 tsp. garlic powder

2 packs (18-20) (8 inch) corn tortillas
2 cups shredded Chedder cheese
1 (2 oz.) can chopped black olives, drained

1. In a large bowl, combine shredded 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, parsley and garlic.
Bring to 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 grease (cooking spray) 9 x 13 inch
baking dish. Pour simmered sauce over the top.
5. Bake at 350-degrees for 20-minutes. Add cheese and
olives. Bake an additional 10-15 minutes, or until
cheese is melted and bubbly.

Serve with sides of sour cream, salsa, guacamole, etc.

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