SANTA FE CHICKEN BAKE

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:

Preheat oven to 400 degrees F. Grease a 9-inch deep dish pie pan or round casserole dish.

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.

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.

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.

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.

Bake 25 minutes. Let set 5 minutes before cutting into wedges. Serve with sour cream.