Servings: 2 to 4

4 10 inch flour tortillas, divided 4 10 inch flour tortillas, divided
2 boneless, skinless chicken breasts, cooked and diced or shredded 2 boneless, skinless chicken breasts, cooked and diced or shredded
¾ cup salsa ¾ cup salsa
¼ cup sliced black olives ¼ cup sliced black olives
1 teaspoon ground cumin 1 teaspoon ground cumin
1 cup shredded cheddar cheese, divided 1 cup shredded cheddar cheese, divided
Garnish: subheading: Garnish:
sour cream sour cream
black olives black olives
guacamole guacamole

Preheat oven to 350°F.
Place one tortilla in the bottom of a lightly greased 2 quart round casserole dish; set aside.
In a bowl, mix chicken, salsa, olives, cumin and ¾ cup cheese.
Spoon ⅓ of chicken mixture over tortilla in dish.
Repeat layering, ending with the last tortilla.
Sprinkle with remaining cheese.
Cover with aluminum foil.
Bake for 30 to 35 minutes, until hot and bubbly, uncovering for the final 5 minutes.
Cut into wedges and garnish as desired.