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Mexican Tortilla Bake


  • 1 pound fresh ground chicken
  • 1 (16 ounce) jar chunky medium salsa
  • 8 ounces mild Cheddar cheese, shredded and divided
  • 2 (1 1/2 ounce) boxes raisins
  • 1/2 cup whole green olives, sliced
  • 1 package flour tortillas
  • 1 (16 ounce) container sour cream


  1. Heat oven to 375 degrees F.
  2. Brown chicken in large skillet until thoroughly cooked. Drain.
  3. Stir in salsa, cheese, raisins, and green olives. Cook for 1 minute to blend flavors, stirring constantly.
  4. Spoon about 2 tablespoons meat mixture in the middle of each tortilla. Fold and pierce the edges with a wooden pick.
  5. Bake at 375 degrees F for 10 to 15 minutes or until edges of tortilla are golden brown.
  6. Cool for 1 minute.
  7. Sprinkle each with cheese. Add dollop of sour cream and serve.

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