SANTA FE CHICKEN BAKE

Yield: 6
servings Cook Time: 25 minutes

Layers of tortillas, chicken, black olives, salsa and cheese make up this delectable casserole with a cream cheese sauce to meld it all together.

INGREDIENTS:

• 6 ounces cream cheese (light or regular)
• 1 cup whole milk
• 4 corn or flour tortillas (8 inch)
• 3 cups shredded cooked chicken breasts or rotisserie chicken
• 6 ounces sliced black olives
• 1 cup salsa
• coarse salt and fresh black pepper
• 1 + 1/2 cups extra sharp shredded cheddar cheese
• sour cream, for serving

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Grease a 9-inch deep dish pie pan or round casserole dish.
2. Mix the chicken, olives (you can set aside a few for the top) and salsa together in a large bowl. Season to taste with salt and pepper.
3. In a medium bowl melt the cream cheese in the microwave - about 25 seconds. Slowly whisk the milk into the melted cream cheese a little bit at a time until smooth and creamy.
4. Layer the casserole starting with a tortilla on the bottom. Spread 1/3 of the chicken mixture evenly over the tortilla then spoon 1/4 of the cream cheese mixture over that followed by 1/3 cup of the cheese. Repeat the layering 2 more times.
5. Cover the last layer with another tortilla, the last 1/4 of the cream cheese/milk, sprinkle with the remaining 1/2 cup cheese and olives.
6. Bake 25 minutes. Let set 5 minutes before cutting into wedges. Serve with sour cream.