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Tortilla-Chicken Stack




Source of Recipe


Betty Crocker


List of 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)


Recipe



1. Heat oven to 400�F. Grease pie plate, 10x1 1/2 inches.
2. 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.
3. 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.