In a skillet over medium heat once hot, add in extra virgin olive oil. Add in 1 lb. organic chicken breast, 1 organic onion, 12 oz organic frozen triple blend peppers.
Stir frequently and cook until the chicken is almost cooked through. Add in 1 oz Siete Chicken Fajita Seasoning.
Stir frequently and cook until most of the liquid is gone and everything is cooked through. The onions should be tender. Remove from heat
Cook the 8.5 oz SOMOS Fajita White Rice according to package.
Line the spring form pan with parchment paper. I cut it into a circle to fit.
Coat the top with extra virgin olive oil.
Place 1 of the 3 large tortillas on the bottom. Spread 2 tbsp. of sour cream onto the tortilla. Sprinkle 1/3 Scoop 1/3 of the chicken mixture on top and spread it out, followed my 1/3 of the rice. Sprinkle on 1/3 of the sharp cheddar cheese and continue this all the way to the top.
Cover with aluminum for and bake at 350℉ for 30 minutes or until the cheese on top is bubbly.
Remove, let rest 5 minutes.
Release the sides of the spring form pan and cut into pie shape.
