Ingredients
1 1/2
cups shredded cooked chicken
2 3/4
cups meatless spaghetti sauce
1
can (4.5 ounces) Old El Paso™ chopped green chiles, drained
1
can (2 1/4 ounces) sliced ripe olives, drained
5
Old El Paso™ flour tortillas (8 inches in diameter)
1
cup shredded Monterey Jack cheese (4 ounces)
Preparation
Heat oven to 400°F. Grease pie plate, 10x1 1/2 inches.
Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is melted.
