Tomato Enchilada Bake

Step 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.

Step 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.

Step 3
Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 5
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.