Tortilla-Chicken Stack

  • Prep 10 min
  • Total 55 min
  • Servings 0
Tortilla-Chicken Stack

Ingredients

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)

Steps

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  • 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.

Notes









Tips

Expert Tips

  • Look for brightly colored, flavored tortillas or hearty whole wheat tortillas to use in place of the regular flour tortillas.
  • If your family likes a little more spice, you can use a combination of enchilada and spaghetti sauce with a dash of ground cumin.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
155
% Daily Value
Total Fat
17 g
Saturated Fat
6 g
Cholesterol
50 mg
Sodium
1150 mg
Potassium
560 mg
Total Carbohydrate
54 g
Dietary Fiber
4 g
Protein
21 g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
18%
18%
Calcium
24%
24%
Iron
20%
20%
Exchanges:
3 Starch; 2 Vegetable; 1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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