2cupsMexican cheese blend (or a blend of Monterey Jack and Mild Cheddar), divided
Instructions
Preheat oven to 350 F°.
Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
Bake for 5 minutes, remove and set aside.
In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.
Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.
Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.