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Recipe: Chicken Tortilla Stack
Similar Categories: Chicken, Tortilla, Stack
1/2 cup vegetable oil
6 (8 inch) flour tortillas
1 (8 ounce) carton sour cream
1/2 teaspoon seasoned salt
1/2 teaspoon hot sauce
2 & 1/2 cups shredded cooked chicken
2 & 1/2 cups (10 ounce) shredded Monterey
Jack cheese with peppers
1 & 1/4 cups (5 ounce) shredded cheddar cheese
1/2 cup plus 2 Tablespoons minced green onions
1 & 1/2 Tablespoons butter, melted
1/3 cup shredded lettuce
1/4 cup chopped tomato
Heat oil to 375 degrees in a 10 inch skillet.
Fry tortillas, one at a time, in hot oil
3 to 5 seconds on each side or until tortillas
hold their shape and begin to crisp.
Drain tortillas well on paper towels, set aside.
Combine sour cream, seasoned salt, and
hot sauce. Place 1 tortilla on a lightly
greased baking sheet; spread about
1 tablespoon sour cream mixture over tortilla.
Sprinkle with 1/2 cup shredded Jack cheese,
1/4 cup shredded cheddar cheese and
2 tablespoons green onions. Repeat all
layers 4 times. Top with remaining tortilla.
Reserve remaining sour cream mixture.
Brush top tortilla and sides with melted butter.
Cover with foil; bake at 400 degrees for 25
minutes. Immediately remove foil after
baking; place tortilla stack on serving plate.
Spread remaining sour cream mixture on top
tortilla; sprinkle with shredded lettuce and
chopped tomato.
Cut into wedges and serve immediately.
6 (8 inch) flour tortillas
1 (8 ounce) carton sour cream
1/2 teaspoon seasoned salt
1/2 teaspoon hot sauce
2 & 1/2 cups shredded cooked chicken
2 & 1/2 cups (10 ounce) shredded Monterey
Jack cheese with peppers
1 & 1/4 cups (5 ounce) shredded cheddar cheese
1/2 cup plus 2 Tablespoons minced green onions
1 & 1/2 Tablespoons butter, melted
1/3 cup shredded lettuce
1/4 cup chopped tomato
Heat oil to 375 degrees in a 10 inch skillet.
Fry tortillas, one at a time, in hot oil
3 to 5 seconds on each side or until tortillas
hold their shape and begin to crisp.
Drain tortillas well on paper towels, set aside.
Combine sour cream, seasoned salt, and
hot sauce. Place 1 tortilla on a lightly
greased baking sheet; spread about
1 tablespoon sour cream mixture over tortilla.
Sprinkle with 1/2 cup shredded Jack cheese,
1/4 cup shredded cheddar cheese and
2 tablespoons green onions. Repeat all
layers 4 times. Top with remaining tortilla.
Reserve remaining sour cream mixture.
Brush top tortilla and sides with melted butter.
Cover with foil; bake at 400 degrees for 25
minutes. Immediately remove foil after
baking; place tortilla stack on serving plate.
Spread remaining sour cream mixture on top
tortilla; sprinkle with shredded lettuce and
chopped tomato.
Cut into wedges and serve immediately.
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