Raspberry Chicken Salsa Torte

This baked strata of chicken and vegetables, cheese, raspberry salsa and tortillas is an impressive appetizer. Finding raspberry salsa at your grocery will be worth the effort.

• Calories: 421 Calories

Ingredients

• ½ cup sour cream
• 3 cups grated zucchini
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, cut into strips
• 3 (10 inch) flour tortillas
• 1 (16 ounce) jar raspberry salsa
• 3 cups shredded Monterey Jack cheese
• ¾ pound skinless, boneless chicken breast halves - cooked and shredded

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large skillet heat oil, then add onion and garlic. Saute for 5 minutes. Add zucchini, and saute for another 5 minutes, stirring occasionally. Drain well, and remove skillet from heat. Stir in chicken; set aside.

Step 3

Spray a 10 inch pie plate with cooking spray. Spread 1/2 of the chicken mixture into it, then sprinkle with 1/2 of the cheese. Place 1 tortilla on top of the cheese layer, then spread on 1/2 of the salsa and add 1 more tortilla. Spread the remaining 1/2 of the salsa, then the remaining 1/2 of the chicken mixture over the tortilla. Top with 1 more tortilla and sprinkle with the remaining 1/2 of the cheese.

Step 4

Cover with foil, and bake in the preheated oven for 40 minutes. Remove cover, and bake for an additional 15 minutes. Let cool for 10 minutes. Cut into wedges, and serve with sour cream.