Preheat the oven to 180℃ and prepare a 20cm x 30cm ceramic baking dish by drizzling with olive oil.
Fold the tortillas into 3cm strips and arrange lengthways in the prepared dish.
Arrange the sliced mushrooms and shredded chicken between the folds of the tortillas.
Mix the eggs, cream, sour cream and seasoning together in a jug. Pour the mixture over the tortillas, giving the dish a shake to ensure the mixture filters through the layers. Sprinkle the cheddar cheese evenly over the top of the tortillas.
Transfer to the oven to bake for 20-25 minutes or until the cheese has melted and the tortillas are crunchy and golden on top.
Remove from the oven and allow to rest for 5-10 minutes before serving.
To serve, cut the tortilla bake into strips and top with chopped chives.
6 servings