Ingredients:

• 1 packet – large flour tortillas
• 2 cups – chopped cooked Chicken
• 2 or 2 1/2 cups – Cojack cheese or mixture of medium cheddar and Monterey Jack cheeses, divided
• 1 cup – sour cream, divided
• 1/2 cup – mild salsa, divided
• 3 sliced scallions (green onions)
• 1/4 cup – lightly packed fresh Cilantro leaves or 1 tsp – dried Cilantro
• 1 tsp – Garlic powder
• 1 tsp – salt
• 1/2 tsp – black pepper
• oil as required

Method:

1. Preheat oven at 350 degrees C.
2. Lightly grease a non-stick cooking pan with oil.
3. Cut tortillas into eighths.
4. Place on plate, cover with plastic wrap and set aside.
5. Mix 1/4 cup of salsa with 1/4 cup sour cream.
6. Line glass pan with this mixture.
7. Set pan aside while mixing the meat and cheese filling.
8. For meat and cheese filling:
9. Combine all of the remaining ingredients, expect reserved 1/2 cup cheese.
10. Stir to mix well. Place 1 layer of cut tortillas on top of the sauce in a pan.
11. Cover with 1/3 of the meat and cheese filling.
12. Continue layering in this way, ending with the meat and cheese.
13. If there is not enough meat and cheese to completely cover the top, sprinkle with the remaining 1/2 cup cheese.
14. Cover with foil.
15. Bake for 40 minutes. Remove foil.
16. Continue baking for 10 minutes until cheese starts to bubble around the edges of pan.
17. Remove from oven and serve with fresh in-season fruit, green vegetables such as broccoli, asparagus, green peas, etc., corn chips and salsa.