Wednesday, August 13, 2014

chicken tortilla stack... 45 minuites

the goods:

1 tablespoon olive oil
5 9-inch tortillas
3/4 cup sour cream
2 and 1/2 cups shredded chicken (from one rotisserie 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
chopped fresh cilantro, for serving
hot sauce, for serving

Preheat oven to 400 degrees. Lightly coat a 9-inch springform pan with nonstick spray, 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 to 2 minutes per side, flipping once. Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, sprinkle with a layer of chicken, then top with cheddar, pepper jack, and mozzarella cheeses. Repeat with 3 more layers; top with remaining tortilla, sour cream, and cheeses. Bake for 25 to 30 minutes, or until the cheeses have melted and the stack is heated through. Slice into wedges and serve with desired toppings.

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