TORTILLA-CHICKEN STACK

Tortilla-Chicken Stack image

This Southwest-inspired dish gives you layer upon layer of fantastic flavor.

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Number Of Ingredients 6

Ingredients

1 1/2 cups shredded cooked chicken
2 3/4 cups meatless spaghetti sauce
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
5 Old El Paso™ flour tortillas (8 inches in diameter)
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

Heat oven to 400°F. Grease pie plate, 10x1 1/2 inches.
Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is melted.

Nutrition Facts : Calories 435, Carbohydrate 54 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg