10 1-inch flour tortillas divided cut into squares and
4.5 oz chiles diced green canned
0.5 cup onion diced
0.5 teaspoon pepper
25 oz meat from a rotisserie chicken shredded drained canned
2.5 cups mexican-blend cheese shredded divided
1 cup cup heavy whipping cream sour
Equipment
oven
baking pan
aluminum foil
Directions
Combine first 5 ingredients and half the cheese; mix well. Blend in sour cream, onion and pepper; set aside.
Arrange half the tortillas over the bottom of a greased 13"x9" baking pan. Spoon half the chicken mixture over tortillas. Repeat layers, ending with chicken mixture on top.
Sprinkle with remaining cheese; top with olives.
Cover loosely with aluminum foil; bake at 350 for 40 minutes or until hot and bubbly.
