Cheesy Chicken Burrito Stack
Source of Recipe
Internet
List of Ingredients
1 medium yellow onion, cut into quarters and thinly sliced (about 1 1/4 cups)
1 medium red onion, cut into quarters and thinly sliced (about 1 1/4 cups)
1 red bell pepper, thinly sliced (about 1 cup)
1 green bell pepper, thinly sliced (about 1 cup)
2 cloves garlic, minced
3 cups shredded cooked chicken
1 can (10 oz.) diced tomatoes and green chilies,* undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas
2 cups (8 oz.) grated Mexican blend cheeses
TO SERVE:
1/4 cup chopped fresh cilantro, optional
Recipe
Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown.
Add peppers and garlic; cook and stir 5 minutes.
Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.
Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan.
Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2-cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese.
Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted.
TO SERVE:
Serve in wedges; sprinkle with cilantro, if desired.
*Plain diced tomatoes can be substituted for a non-spicy recipe.
Servings: 6
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