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½ cup chopped fresh cilantro;
Additional cilantro sprigs for garnish
Heat oil in large nonstick skillet over medium heat. Add chopped onion; cook 3 minutes or until tender, stirring frequently. Stir in cumin, chili powder, garlic salt and pepper; cook 1 minute. Stir in beans; cook 2 minutes. Remove from heat. Add chicken, ½ cup green onions, and 7 tablespoons olives, stir well.
Preheat oven to 350°.
Layer 6 tortillas on bottom of a 13x9-inch baking dish coated with cooking spray. Spread 2 cups chicken mixture over tortillas; sprinkle with ¾ cup cheese. Repeat layers once. Top with remaining 6 tortillas.
Combine milk, chopped cilantro, and salsa in a blender, and process until smooth. Pour over top of tortillas. Cover and bake at 350° for 35 minutes. Uncover, sprinkle with remaining ½ cup cheeses, remaining ½ cup green onions, and remaining 1 tablespoon olives. Bake for 5+ minutes or until cheese meals. Serve with sour cream. Garnish with cilantro sprigs, if desired.