8 ea Corn Tortillas
1 cp Sour Cream
1 1/2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/2 cup sliced scallion, green and white parts
3 cups Cooked Chicken, diced (leftover pieces great)
12 oz mild taco salsa sauce
1 1/2 cup cheddar cheese, shredded
Preheat oven to 375 degrees. In small skillet, heat tortillas, one at a time,
over low heat until softened, about 30 seconds per side. Set aside. In large
bowl, combine sour cream, cumin, chili powder, and salt; stir until well
blended. Stir in scallion and chicken. Spread 1/2 cup of the taco salsa into
the bottom of a 11 X 7 inch baking disk. Cut 2 tortillas into quarters. Using
4 quarters of one tortilla, place the point of each quarter in the corner of
the baking dish. Layer 3 more whole tortillas in dish. Spread half of the
chicken mixture over the tortillas. Spoon 1/2 cup of the taco into dish,
spreading evenly. Add 3/4 cup of cheese, sprinkled evenly. Layer remaining
tortillas as before. Top with remaining chicken and taco salsa. Cover and
bake 20 minutes. Remove cover, sprinkle with remaining 3/4 cup cheese, and bake 20 minutes longer. Let stand 10 minutes before cutting. Garnish with avocado slices and olives. Serves 6.