Chicken Tortilla Stack

Chicken Tortilla Stack - These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

Chicken Tortilla Stack - These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

Happy Cinco de Mayo everyone! I actually don’t really celebrate this holiday but hey, I’ll take any excuse to indulge in some Mexican food, especially when it involves a mile-high tortilla stack pizza with layers and layers of sour cream and cheesy goodness.

MY OTHER RECIPES


Chicken Tortilla Stack - These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

Now I know you’re antsy to get your margarita on so I’ll keep this post short and sweet. The take home message here is that whether it’s Cinco de Mayo or not, this tortilla snack needs to get made, stat! It’s incredibly easy to whip up and you can top it off with your favorite ingredients – guacamole, pico de galla, or your favorite salsa – the possibilities are endless. And it makes enough to feed an army. You can’t beat that!

Chicken Tortilla Stack - These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

 

Chicken Tortilla Stack

These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

Ingredients:

  • 1 tablespoon olive oil
  • 5 9-inch flour tortillas
  • 3/4 cup sour cream
  • 2 1/2 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

Directions:

  1. Preheat oven to 400 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.
  2. Heat 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.
  3. 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.
  4. Place into oven and bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.
  5. Cut into wedges and serve immediately, garnished with avocado and tomato, if desired.

Adapted from Taste and Tell.