Chicken tortilla stack


Dinner tonight , July 14, 2016
Great and easy way to eat chicken , great for leftover chicken. Next time Ill make this I would consider a little spice (and salt and pepper ) between the layers.
6 servings

  • 1 tablespoon olive oil
  • 5 9-inch flour tortillas
  • ¾ cup sour cream
  • 2 ½ cups shredded chicken
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 avocado, halved, seeded, peeled and diced, for serving
  • 1 roma tomato, diced, for serving

1) Preheat oven to 400 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.

Heal olive oil in a large skillet over medium high heat. Working one at a time, add tortilla and cook until crisp and lightly browned, about 1-2 minutes per side, flipping only once.

Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, followed by chicken, sharp cheddar, Pepper Jack and mozzarella. Repeat with 3 more layers; top with remaining tortilla, sour cream and cheeses.

Place into oven and bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.

Cut into wedges and serve immediately, garnished with avocado and tomato, if desired.

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