Chicken Tortilla Stack

• Meat

  • 2 1/2 cups Chicken, cooked

• Produce

  • 6 Green onions
  • 1 Lettuce

• Condiments

  • 1 tbsp Hot sauce

• Baking & Spices

  • 1/2 tsp Seasoning salt

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Bread & Baked Goods

  • 5 9-inch flour tortillas

• Dairy

  • 1 cup Cheddar cheese, grated
  • 1 cup Monterey jack cheese, Grated
  • 1 cup Mozzarella cheese, grated
  • 8 oz Sour cream

Found on tasteandtellblog.com

Description

Directions

• 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 ⅕ of the sour cream mixture, followed by ¼ of the chicken, 2 tablespoons of green onion, and ⅕ 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.
• 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 ⅕ of the sour cream mixture, followed by ¼ of the chicken, 2 tablespoons of green onion, and ⅕ 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.