Mexican Tortilla Bake

1 pound fresh ground chicken
1 (16 ounce) jar chunky medium salsa
8 ounces mild Cheddar cheese, shredded and divided
2 (1 1/2 ounce) boxes raisins
1/2 cup whole green olives, sliced
1 package flour tortillas
1 (16 ounce) container sour cream

Heat oven to 375 degrees F.

Brown chicken in large skillet until thoroughly cooked. Drain. Stir in salsa, cheese, raisins, and green olives. Cook 1 minute to blend flavors, stirring constantly. Spoon about 2 tablespoons meat mixture in the middle of each tortilla. Fold and pierce the edges with a wooden pick. Bake at 375 degrees F for 10 to 15 minutes or until edges of tortilla are golden brown. Cool 1 minute. Sprinkle each with cheese. Add dollop of sour cream and serve.