Enchilada Bake!

3 cups cooked chicken, cubed
1 cup sour cream
1 can diced tomatoes
1 tsp chili powder
1/4 cup chopped onions
2 green onions, chopped
1 tomato, diced
1 can tomato sauce
1/2 cup salsa
2 tsp chili powder
1/4 tsp dried oregano
1/4 tsp dried parsley
8 tortillas
6 oz shredded cheese
1 can black olives, chopped

In a large bowl mix the cooked chicken, sour cream, diced tomatoes, 1 tsp chili powder, chopped onions, green onion, and fresh diced tomato. Mix well and set in fridge until needed.

In a medium saucepan combine tomato sauce, salsa, 2 tsp chili powder, oregano and parsley. Bring this mixture to a boil, then reduce heat and let simmer for 10 minutes.

Preheat oven to 350 degrees.

Fill tortillas with chicken mixture and roll over, laying them snugly in a lightly greased 9x13 inch dish. Pour simmered sauce over the top, then sprinkle with cheese and olives.

Bake for 30 minutes.