Chicken Burrito Stack

Chicken Burrito Stack

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1-¼

    cup yellow onion, cut into quarters and thinly sliced crosswise

  • 1-¼

    cup red onion (prepared as above)

  • 1-¼

    cup red bell pepper, thinly sliced

  • 1-¼

    cup green bell pepper, thinly sliced

  • 3

    cloves garlic, minced

  • 3

    cup shredded cooked chicken

  • 1

    can (10 oz.) diced tomatoes with green chilies, undrained

  • ½

    tsp salt

  • ½

    tsp. ground cumin

  • 4

    10-inch flour tortillas

  • 2

    cvup (8 oz.) grated Mexican blend cheeses

  • ¼

    cup chopped fresh cilantro

  • ¼

    cup black olives, sliced (optional)

Directions

Coat large skillet with non-stick cooking spray and heat over medium-high heat. Add onions,cookandstir 5 minutes or until beginning to brown. Add peppers and garlic, cook and stir 5 minutes. Stir in chicken, can of tomatoes and chilies, salt and cumin, cook about 7 minutes or until liquid evaporates, stirring occasionally. Preheat oven to 375 degress. 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. Now top with cilantro and black olives. Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges, sprinkled with cilantro.


Nutrition

Facebook Conversations