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Tortilla Stack

1 16 oz. jar of medium salsa
1 cup sour cream (or cream soup)
2 Tblsp. olive oil
1 large sweet onion, chopped
1 green pepper, chopped
2½ cups cooked chicken (beef or pork), cut into small pieces
¼ cup water
4 (8 inch) flour tortillas
1-2 cups shredded cheddar or Mexican blend cheese

Butter a 9 inch, deep dish pie plate and spoon a bit of salsa in the bottom.
Mix sour cream or soup with the remainder of salsa, set aside.

In a skillet, sauté onions and pepper in oil. Add meat and enough of the water to just moisten.
Heat through. Remove from heat.

Stack your dinner! Place the first tortilla in the pie plate. Sprinkle with 1/3 of the meat.
Spread on ¼ of the sauce, sprinkle with about ¼ cup cheese. Repeat 2 more times.

Top with last tortilla, spread with the last of the sauce and sprinkle on more cheese.

Cover loosely with foil and bake at 350 degrees for 30 minutes. Remove foil and bake 5 minutes more, until cheese is melted and there’s a little brown around the edges.

Cut into wedges and serve with fresh tomatoes, avocado, shredded lettuce.

*Terri’s notes
~ Great use of leftovers! Really easy to adjust, add some corn, black beans- what’s in your refrigerator?

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