Chicken Fajita Bundt Cake

This one is a keeper!  I think it can be made with beef too instead of chicken.  I stir-fried the chicken and veggies instead of baking.  
Ingredients
3 chicken breasts, sliced
2 mixed peppers, sliced
1 large onion, sliced
2 T fajita seasoning
2 T olive oil, plus more for greasing pan
1 T salt
2 T coriander, chopped, plus a little more for topping
1 tomato, chopped
1 1/2 C cheddar, grated
9 tortilla wraps
1 C sour cream
1 tsp chili flakes

Instructions

1. Roast the chicken, peppers, onions, fajita seasoning, salt and olive oil in large roasting tray for 30 minutes at 375 deg, stirring once or twice during the process.  Cool.
2. Brush the inside of a bundt pan with olive oil, then start to lay in your tortillas.  Push them in as if they were hard tacos.  They should shape easily to the shape of the bundt pan.  5 tortillas will give you a good coverage on a medium/small bundt.  Insert 4 more tortillas in the inner flaps of the 5 bottom tortillas.  Now you are ready to layer!
3. Layer half the cheese.  Then lay in the chicken fajita mix.  Top with coriander, tomatoes, then the rest of the cheese.
4. Fold in the top four tortillas as best you can.  Don't worry if it's not perfect!
5. Bake for 25 minutes at 350 deg. F or until the cheese is melted.  
6. Turn out onto a board, glaze with sour cream and sprinkle with the extra coriander and chili flakes.