Recipes – Main Dishes
1 & ½ tsp. Chili Powder
1 tsp. Ground Cumin
½ tsp. Salt
½ tsp. Ground Red Pepper
1 can (28 oz.) Crushed Tomatoes
16 oz. Sour Cream
6 Scallions, chopped
1 can (4 oz.) chopped Green Chiles, drained
6 to 7 flour tortillas (8 inch)
3 cups Shredded Cooked Chicken
1 can (15.5 oz.) corn, drained
8 oz. Shredded cheddar cheese
Sliced Black Olives
Sliced Scallions
Heat oven to 350 degrees. Mix chili, cumin, salt, pepper, and tomatoes in a bowl. Mix sour cream, scallions, and chilis in second bowl.
Spread ½ cup tomato mixture in 13 x 9 x 2 inch baking dish. Arrange two tortillas to cover bottom; use pieces from another tortilla to fit corners if needed. Top with half the sour cream mixture, half the chicken, half the corn, 1-cup tomato mixture, one-third cheese. Repeat layering, ending with tortillas and tomatoes. Sprinkle remaining cheese around edge.
Bake in 350-degree oven 35 minutes, until bubbly. Let stand 15 minutes. Garnish with sliced olives and scallions.
