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| Layered corn tortillas, beans, chicken or ground beef, olives, salsa, sour cream, and two kinds of cheeses. | |||||
| Ingredients: | |||||
| 18 (6 inch) | corn tortillas | ||||
| 3 c. | cooked, shredded chicken or ground beef | ||||
| 2 (14 oz.) cans | beans (kidney, black, or chili) | ||||
| 3 c. | salsa | ||||
| 1 1/2 c. | sour cream | ||||
| 2 med. | green peppers, diced | ||||
| 1 (10 oz.) can | black olives, drained and sliced | ||||
| 1 1/2 c. | Monterey Jack cheese, shredded | ||||
| 1 1/2 c. | Cheddar cheese, shredded | ||||
| Directions: | |||||
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Preheat oven to 350 degrees F.
In a 9 x 13" pan, arrange six tortillas to cover bottom of pan. Evenly top the tortillas with one third of each of the following ingredients: chicken, beans, salsal, sour cream, diced green peppers, olives and shredded cheeses. Place another layer of tortillas over the top, followed by another layer of the fillings, and repeat the complete layer a third time. Cover pan with aluminum foil and bake at 350 degrees F for 25 minutes. Remove foil and bake for another 5-10 minutes, until cheese is melted. |
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