Instructions

• Preheat your oven to 375°F to get everything crisp and melty.
• In a bowl, toss shredded chicken with taco seasoning, sour cream, and half of the shredded cheeses.
  1 teaspoon taco seasoning, ½ cup sour cream, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
• Heat olive oil in a skillet over medium heat and warm tortillas until soft and pliable.
  2 tablespoons olive oil, 8 small tortillas
• Place one tortilla on a baking sheet and spread a layer of chicken mixture over it.
  8 small tortillas
• Put a second tortilla on top and sprinkle with the remaining shredded cheese.
  8 small tortillas, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
• Repeat the layering process for all tortillas to build the double decker tacos.
  8 small tortillas, 1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
• Bake in the oven for 10 to 15 minutes until cheese is melted and edges are crisp.
• Remove from oven and let cool briefly before cutting into halves or thirds.
• Garnish with chopped green onions before serving.
  ¼ cup chopped green onions
• Serve with salsa on the side for dipping.
  1 cup salsa