1 can (9oz) bean dip
2 T. plus ¼ c. sour cream
1 T. plus ½ t. taco seasoning mix,divided
2 c. cooked chicken, chopped
1 medium red bell pepper, chopped
½ c. thinly sliced green onions
¾ c. sliced pitted ripe olives, divided
5 (10 inch) flour tortillas
8 ounces cheddar cheese, shredded
vegetable oil
2 medium tomatoes, seeded and shopped
salsa
Preheat oven 375 degrees.
In bowl, combine dean dip, 2 T. of the sour cream and 1 T. of the
seasoning mix, mix well. Place chicken,
red bell pepper, green onions, and ½ c. olives in bowl, and mix gently. Place 1 tortilla on round pizza pan. Top tortilla with two scoops of bean
mixture, spread to within ¼” of edge.
Top evenly with 1 cup of chicken mixture. Sprinkle with ¼ of the cheese.
Repeat layers 3 more times. Top
with remaining tortilla, spray with vegetable oil. Bake 25-30 minutes or until top is golden. Mix the remaining ¼ cup of sour cream with
the remaining ½ t. seasoning mix.
Spread evenly over top of warm tortilla stack. Sprinkle with tomato, remaining olives. Cut into wedges. Serve with salsa.