Ingredients
4
corn tortillas (5 or 6 inches in diameter)
1
can (16 ounces) refried beans
1
cup shredded mozzarella cheese (4 ounces)
1/2
cup shredded Cheddar cheese (2 ounces)
1 1/2
cups cut-up cooked chicken
1
medium tomato, chopped (3/4 cup)
4
medium green onions, sliced (1/4 cup)
1
can (2 1/4 ounces) sliced ripe olives, drained
1
jar (8 ounces) taco sauce (1 cup)
Preparation
Heat oven to 375°. Grease pie plate, 9x1 1/4 inches.
Place one of the tortillas in pie plate. Cut remaining tortillas in half; arrange around center tortilla, overlapping slightly. (Round edges will form a scallop pattern around pie plate.)
Carefully spread beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients; spoon over cheeses.
Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes before cutting.
