TORTILLA PIE

TORTILLA PIE 3 flour tortillas 3 cups shredded rotisserie chicken 3/4 cup salsa style tomatoes 1/4 cup barbeque sauce 1/2 cup shredded Monterrey jack cheese 1/2 cup shredded pepper jack cheese 1/2 cup shredded cheddar cheese 10 grape tomatoes sliced in half 1–2 cups shredded romaine 10 black olives sliced in half 1 sliced avocado Sour Cream Preheat oven to 425 degrees. Combine shredded chicken, salsa and barbeque sauce in a medium bowl. Heat cast iron skillet on medium heat. Toast each tortilla for about 1 minute on each side. Remove pan from heat. Leave one tortilla in the skillet. Spread 1/2 the chicken over the tortilla, Sprinkle 1/2 cup mixture of cheeses over chicken and top with another tortilla. Spread the rest of the chicken over the second tortilla. Top with 1/2 cup of the mixed cheeses. Top with last tortilla and the rest of the cheese. Bake for 10-11 minutes or until cheese is melted and tortilla is heated through. Top with lettuce, tomatoes, black olives, avocado and sour cream