Mexican Tortilla Stack - cooking recipe

Ingredients
    1 tbsp vegetable or olive oil
    2 cloves garlic, crushed
    1 medium red onion, finely chopped
    1 small red pepper, finely chopped
    2 cans (14 oz each) diced tomatoes
    1 pkg (1 1/4 oz) taco seasoning mix
    1/2 large rotisserie chicken, skin and bones removed, meat shredded
    4 None flour tortillas (8-inch)
    1 cup grated Cheddar cheese
    1 can (8 oz) corn kernels, drained
    2 medium tomatoes, finely chopped
    1/4 cup chopped cilantro
    None None Sour cream, to serve
Preparation
    Preheat the oven to 350\u00b0F. Grease and line an 8-inch springform pan with foil, letting foil hang over to help make removing stack easier.
    Heat oil in a medium saucepan on medium heat. Add garlic and half the onion; cook and stir for 2 mins or until onion softens. Add pepper, canned tomatoes and taco seasoning mix; simmer for 12-15 mins or until mixture thickens slightly. Remove from heat; stir in chicken.
    Place 1 tortilla in bottom of prepared pan. Top with a third of the chicken mixture, then sprinkle with a quarter of the cheese. Repeat layers, finishing with cheese. Bake for 15-20 mins or until cheese is melted and golden brown. Remove from oven. Let stand in pan for 5 mins.
    Combine remaining onion, corn, tomato and cilantro in a medium bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.

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