Tortilla Torte

1. Blend the spices and rub on chicken breasts. Brown on both sides in hot oil and then pour beer over chicken. Cover and simmer for 20 minutes, or until tender. Reserve beer broth. 2. Saute the onion until golden brown then add 1/2 cup of reserved beer broth and simmer with onions for a minute so that all of the brown bits are loosened. Using a large spatula or spoon, stir in the cream cheese in pieces just until blended. Do not overheat. Set aside. 3. Cut the chiles in thin strips. When the chicken is cool, cut into strips. 4. Oil the 8 or 9" springform pan with Pam and begin the layering. Place one tortilla on the bottom, then spread around 1/4 of the cream cheese/onion mixture, then add some chicken strips, some chile strips, a few olives, 1/4 cup cheese, and 1/4 cup of sauce. Repeat this layering until you place on the last tortilla. Cover this tortilla with the cream cheese mixture, some grated cheese, sauce, some strips of chile, and olives. 5. Bake at 375 degrees for 35 minutes or until bubbly and golden. Let it set up for at least 15 minutes before serving. 6. To serve, run a sharp knife around the edge of the springform pan, release the sides, and lift the torte onto a serving platter using 2 wide spatulas. Use a thin, sharp knife to cut it into wedges.