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Mexican Tortilla Bake
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8
2
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1
1
pound fresh ground chicken
(16 ounce) jar chunky medium salsa
ounces mild Cheddar cheese, shredded and divided
(1 1/2 ounce) boxes raisins
/2 cup whole green olives, sliced
package flour tortillas
(16 ounce) container sour cream
Preheat oven to 375 degrees F.
Brown chicken in large skillet until thoroughly cooked. Drain. Stir in salsa, cheese, raisins, and green
olives. Cook 1 minute to blend flavors, stirring constantly. Spoon about 2 tablespoons meat mixture in
the middle of each tortilla. Fold and pierce the edges with a wooden pick. Bake at 375 degrees F for 10
to 15 minutes or until edges of tortilla are golden brown. Cool 1 minute. Sprinkle each with cheese.
Add dollop of sour cream and serve.
Mexican Tortilla Bake
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