FIESTA TORTILLA STACK

FIESTA TORTILLA STACK
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Preheat oven to 375 degrees.
  • CourseMain Dish
Servings
12 serves
Servings
12 serves
FIESTA TORTILLA STACK
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Preheat oven to 375 degrees.
  • CourseMain Dish
Servings
12 serves
Servings
12 serves
Ingredients
  • Mix:
  • 1 - 9 oz. can bean dip or refried beans worked
  • 2 tablespoons sour cream and
  • 1-2 Tblsp. Taco seasoning mix
  • Toss together:
  • 2 cups cooked chopped, chicken with 1 medium red bell pepper, chopped (1 cup)
  • 1/2 cup green onions thinly sliced (about 8)
  • 1/2 cup sliced pitted black olives
  • 2 cup Tblsp. fresh cilantro snipped
  • 5 flour tortillas 10-inch
  • 8 ounces mild Cheddar cheese shredded (2 cups)
Instructions
  1. Top a tortilla with 1/4 of bean mix. Spread to within 1/4 inch of edge. Transfer tortilla to a 10" deep dish pie plate or casserole dish. Top with 1/4 of the chicken mix.
  2. Divide cheese into 4 equal portions. Sprinkle one portion on chicken layer.
  3. Repeat layers and cheese three more times. Top with remaining tortilla.
  4. Spray with vegetable oil. Bake for 25 to 30 minutes or until top is golden.
  5. Mix:
  6. 1/2 cup sour cream with
  7. 1 Tblsp. taco seasoning mix
  8. Spread evenly over top of warm tortilla stack.
  9. Sprinkle with 1/4 chopped black olives, 2 more Tblsp. of snipped cilantro and 2 medium plum tomatoes, seeded and chopped.
  10. Cut into 6 wedges. Serve with salsa.
  11. Layered Mexican Chicken (Weight Watchers)
  12. Preheat oven to 350 degrees.
  13. Coat a lasagna pan with 1 serving olive oil cooking spray; 5 one second sprays
  14. In medium saucepan filled with enough cold water to just cover chicken, simmer 2 pounds
  15. boneless and skinless chicken breast (Bring to a boil. Reduce heat to medium and simmer
  16. until chicken is cooked through, about 10 minutes; drain. Cool. Cut into 1 inch pieces.
  17. Mix:
  18. chicken pieces with
  19. 30 ounce can black beans, rinsed and drained
  20. 3 cups fat free sour cream
  21. 1 cup shredded, reduced fat Monterey Jack cheese or Mexican style cheese blend
  22. 8 ounces chopped green chilies (2 - 4 oz. cans)
  23. 2 teaspoons ground cumin
  24. 1/2 teaspoon black pepper
  25. Cut 12 medium corn tortillas, into 2 inch strips
  26. Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture.
  27. Sprinkle with 1 more cup of cheese.
  28. Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into12 pieces. Serve with your favorite salsa on the side.
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