6 Mission® Fajita Size Flour Tortillas or 6 Mission® Corn Tortillas 1 cup Cottage Cheese 1/2 cup Sour Cream 1/2 cup chopped Green Onions 1 can (15 oz.) prepared Bean Chile 1 can (4 oz.) Diced Green Chiles (reduce for milder version) 1 can (2 1/2 oz.) Early California® sliced Black Olives drained 1/2 tsp. Garlic Powder 1 large Tomato diced 1/2 cup shredded Monterey Jack Cheese
1. Mix cottage cheese, sour cream and green onions. In separate bowl, mix bean chili, green chilies, olives and garlic powder. 2. On a greased cookie sheet, place 2 tortillas side by side. Spread each with 1 1/2 heaping tablespoons cottage cheese mixture. Layer two heaping tablespoons chili mixture on top. Be sure to spread both mixtures to edges of tortilla. Place another tortilla on top of chili, and repeat procedure for another layer. Top with remaining cottage cheese and chili mixture. 3. Bake stacks in a 350 degree F oven for 20 minutes. Remove from oven; sprinkle tops with tomato and cheese and return to oven until cheese melts. Cut stacks into quarters and serve.
Enjoy this delicious tortilla chili delight Mexican recipe!