Cheesy Chicken-Tortilla Stack
Source of Recipe
Southern Living January 1986
This was really easy and good. I put it together ahead of time, and cooked it just before serving. Even if it is made right away, I think it needs at least 35 minutes in the oven to get really hot and melty. I served it with salsa and black olives and I didn’t bother with the melted butter ‘bath’.
List of Ingredients
½ c. vegetable oil
6 (8”) flour tortillas
8 oz. sour cream
½ t. seasoned salt
½ t. hot sauce
2 ½ c. shredded cooked chicken
2 ½ c. (10 oz.) shredded Monterey Jack cheese
1 ¼ c. shredded Longhorn cheese
½ c. + 2 T. minced green onions
1 ½ T. butter
1/3 c. shredded lettuce
¼ c. chopped tomato
Heat oil to 375 degrees in a 10” skillet. Fry tortillas, one at a time, in hot oil 3 to 5 seconds on each side or until tortillas hold their shape and begin to crisp. Drain tortillas well on paper towel; set aside.
Combine sour cream, seasoned salt, and hot sauce. Place 1 tortilla on a lightly greased baking sheet (I put them on Release foil and kept my pan clean); spread about 1 T. sour cream mixture over tortilla. Sprinkle with ½ c. shredded chicken, ½ c. Monterey Jack cheese, ¼ c. Longhorn cheese, and 2 T. green onions. Repeat all layers 4 times. Top with remaining tortilla. Reserve remaining sour cream mixture. Brush top tortilla and sides of tortillas with melted butter.
Cover with foil; bake at 400 degrees for 25 minutes. Immediately remove foil after baking; place tortilla stack on serving plate. Spread remaining sour cream mixture on top tortilla; sprinkle with shredded lettuce and chopped tomato. Cut into wedges, and serve immediately.