INGREDIENTS

INSTRUCTIONS

Recipe by: Sarah Reynolds and Miriam Rubin / womens day Preparation
Time: 1:30 From: CookieTstr@aol.com  Date: Thu, 23 May 1996 17:20:13
-0400  Coat a 8" springform pan with nonstick cooking spray.  Place
peppers drectly on gas or electric burners over hight heat  until skin
blackens.   Put in a brown paper bag ( a covered bowl will  work) and
let stand at room temperature until peppers are cool enough  to handle.
Rub off blackened skin, using paper towels if necessary.  Remove stem
and seeds. Halve peppers and cut in thin strips.  Heat oil in large
nonstick skillet over medium heat.   Add onion and  cook, stirring
occasionally, 10 minutes or until softened.   Stir in  the pepper
strips and 1/4 tsp of the salt.   Cook 5 minutes.   Stir  in 1/2 cup of
the salsa...remove from heat.  Mix remaining salt, 1 cup of the salsa
and the sour cream in a medium  bowl. Mix cheeses in a large bowl.
Heat over to 375 F  Place 1 tortilla in bottom of prepared pan.   Tear
2 tortillas in  half and place in pan,  over lapping to cover bottom.  
Top with 1  cup chicken, and about 2/3 cup sour cream mixture, 1 cup
cheese  mixture and a scant cup pepper mixture.  Repeat layers twice.  
Top  with remaining tortillas and cheese.  Place a piece of foil on
oven rack to catch drips.  Bake 45 minutes  until hot and top is brown.
Note... I use a cookie sheet instead of the foil  Let cool in pan on a
wire rack 10 minutes before placing on serving  plate and removing pan
sides.   Cut in wedges, serve with remaining  salsa.  Posted to Master
Cook Recipes List, Digest #96

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 354
Calories From Fat: 178
Total Fat: 20.2g
Cholesterol: 59.7mg
Sodium: 805.1mg
Potassium: 286.5mg
Carbohydrates: 24.7g
Fiber: 2.7g
Sugar: 2.5g
Protein: 19.3g