Tortilla-Chicken Stack

Tortilla-Chicken Stack

This Southwest-inspired dish gives you layer upon layer of fantastic flavor.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

6

servings

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)
  1. Heat oven to 400ºF. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Look for brightly colored, flavored tortillas or hearty whole wheat tortillas to use in place of the regular flour tortillas.
Variation
If your family likes a little more spice, you can use a combination of enchilada and spaghetti sauce with a dash of ground cumin.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 435
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 6 g,),
  • Cholesterol 50 mg;
  • Sodium 1150 mg;
  • Total Carbohydrate 54 g
    • (Dietary Fiber 4 g,
  • Protein 21 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 1 High-Fat Meat;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.