Tomato Enchilada Bake

3 cups cooked chicken meat

1 cup sour cream

1 (14.5 ounce) can diced tomatoes

1 teaspoon chili powder

¼ cup chopped onion

2 green onions, chopped

1 tomato, diced

1 (6.5 ounce) can canned tomato sauce

½ cup salsa

2 teaspoons chili powder

¼ teaspoon dried oregano

¼ teaspoon dried parsley

8 (8 inch) flour tortillas

6 ounces shredded Cheddar cheese

1 (2 ounce) can chopped black olives, drained

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.