Chicken Enchilada Pie

• 2 Tbsp. vegetable oil
• 2/3 c. green pepper, diced
• 1/4 c. scallions, chopped
• 3/4 lb. chicken breast, boned and sliced into 1/2 x 2-inch strips
• 3/4 tsp. chili powder
• 1 1/4 c. chunk style salsa
• 4 (8-inch) tortilla shells
• 1/4 c. black olives, chopped
• 12 oz. cheese, shredded (1/2 Monterey Jack, 1/2 Cheddar)
• 1/2 c. cherry tomatoes, halved

1. Saute green pepper in the oil over medium heat until softened. Add scallions and chicken and continue cooking until meat is done.
2. Stir in chili powder.
3. Remove from heat.
4. Grease a 9-inch glass pie pan.
5. Place 1 tortilla on bottom of pan; spoon on 1/3 of the salsa, 1/3 of chicken mixture, 1/3 of olives and 1/4 of shredded cheese.
6. Repeat this sequence for 2 more layers. Sprinkle with remaining cheese on top of the fourth tortilla and arrange cherry tomatoes, cut side down, around the edge of dish. Bake at 350u0b0 for 25 to 30 minutes or until heated through.

vegetable oil, green pepper, scallions, chicken breast, chili powder, chunk style salsa, tortilla shells, black olives, cheese, cherry tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=207606 (may not work)