This Southwest-inspired dish gives you layer upon layer of fantastic flavor.
Tortilla-Chicken Stack
- Prep Time 10 min
- Total 55 min
- Servings 6
- Ingredients 6
Ingredients
- 1 1/2 cups shredded cooked chicken
- 2 3/4 cups meatless spaghetti sauce
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 5 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
- 1 cup shredded Monterey Jack cheese (4 ounces)
Instructions
-
Step1Heat oven to 400°F. Grease pie plate, 10x1 1/2 inches.
-
Step2Mix 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.
-
Step3Cover 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.
Nutrition
435
Calories
17 g
Total Fat
21 g
Protein
54 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 435
- Calories from Fat
- 155
- 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;Tips from the Betty Crocker Kitchens
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