Chicken Tortilla Casserole

spacer 8 Corn Tortillas
1 cup 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 cups 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.

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Copyright © 1999 Joan Schraith Cole.
Updated August 3, 1999

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