Best Tortilla Chicken Stack Recipes

CHICKEN TORTILLA STACK

CHICKEN TORTILLA STACK image

Categories Chicken Bake Casserole/Gratin

Number Of Ingredients 11

Ingredients

8 oz sour cream
1 tablespoon hot sauce
Â½ teaspoon seasoning salt
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup grated Mozzarella cheese
2 tablespoons vegetable oil
5 9-inch flour tortillas
2Â½ cups cooked chicken, shredded or cubed
6 green onions, sliced
shredded lettuce, tomatoes, diced avocados, additional sour cream - for topping

Steps:

Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray. In a small bowl, combine the sour cream, hot sauce and seasoning salt. In another bowl, combine all 3 cheeses. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Working with one tortilla at a time, add to the hot oil to crisp up, flipping over when the first side gets lightly brown. Continue with the remaining tortillas, adding more oil if needed. To assemble the stack, place 1 tortilla on the bottom of the springform pan. Spread on â of the sour cream mixture, followed by Â¼ of the chicken, 2 tablespoons of green onion, and â of the cheese mixture. Add another tortilla, sour cream, chicken, green onions and cheese. Repeat 2 more times, then lay the remaining tortilla on top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil. Bake until the cheese is melted and the stack is heated through, about 25-30 minutes. Remove from the oven and let sit for 10 minutes for easier slicing. Top with the remaining green onions, lettuce, tomato, avocados and more sour cream, if desired.

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