| 1 | Coat a 8" springform pan with nonstick cooking spray. |
| 2 | Place peppers drectly on gas or electric burners over hight heat until skin blackens. |
| 3 | Put in a brown paper bag ( a covered bowl will work) and let stand at room temperature until peppers are cool enough to handle. |
| 4 | Rub off blackened skin, using paper towels if necessary. |
| 5 | Remove stem and seeds. |
| 6 | Halve peppers and cut in thin strips. |
| 7 | Heat oil in large nonstick skillet over medium heat. |
| 8 | Add onion and cook, stirring occasionally, 10 minutes or until softened. |
| 9 | Stir in the pepper strips and ?tsp of the salt. |
| 10 | Cook 5 minutes. |
| 11 | Stir in ?cup of the salsa...remove from heat. |
| 12 | Mix remaining salt, 1 cup of the salsa and the sour cream in a medium bowl. |
| 13 | Mix cheeses in a large bowl. |
| 14 | Heat over to 375°F place 1 tortilla in bottom of prepared pan. |
| 15 | Tear 2 tortillas in half and place in pan, over lapping to cover bottom. |
| 16 | Top with 1 cup chicken, and about 2/3 cup sour cream mixture, 1 cup cheese mixture and a scant cup pepper mixture. |
| 17 | Repeat layers twice. |
| 18 | Top with remaining tortillas and cheese. |
| 19 | Place a piece of foil on oven rack to catch drips. |
| 20 | Bake 45 minutes until hot and top is brown. |
| 21 | Note... |
| 22 | 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. |
| 23 | Cut in wedges, serve with remaining salsa |
