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10 minutes
55 minutes
- 1 1/2 cups shredded cooked chicken
- 2 3/4 cups meatless spaghetti sauce
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 5 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup shredded Monterey Jack cheese (4 ounces)
- Preheat oven to 400°F and grease a 10x1 1/2 inch pie plate.
- Combine chicken, spaghetti sauce, chilies, and olives. Layer the pie plate with tortillas, chicken mixture, and cheese three times. Finish with a layer of chicken mixture on top.
- Bake, covered, for 30 minutes, then sprinkle with the remaining 1/4 cup of cheese. Continue baking, uncovered, for about 15 minutes or until the center is hot and the cheese is melted.
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