Serves: 5
Total Calories: 481
Heat oven to 375°. In a 1-quart glass bowl, combine dip, 2 tablespoons sour cream, and 1 tablespoon seasoning mix. Mix well. Place chicken and bell pepper in bowl. Add green onions, 1/2 cup olive slices, and 2 tablespoons cilantro. Mix gently. Place one tortilla in a 13-inch round baking dish. Top tortilla with two scoops of bean mixture, spread chopped chicken evenly over mixture and top with grated cheese. Repeat layers three more times. Top with remaining tortilla and spray with vegetable oil. Bake 25–30 minutes or until top of tortilla is golden brown. Place remaining mixture on top of warm tortilla. Add remaining olives, tomatoes, and remaining cilantro for garnish.
Fun Fact: Phoenix, Arizona, is named for the mythical Egyptian bird that rose from the ashes of its open funeral pyre, reborn to a new life. Modern Phoenix was built over the ruins of an advanced prehistoric civilization that we call the Hohokam. The Hohokam flourished here in the inhospitable desert for centuries, then mysteriously vanished.
This Fiesta Tortilla Stack recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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