Cheesy Chicken-Tortilla Stack Recipe
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Ingredients
1/2 cup vegetable oil
6 (8-inch) flour tortillas
1 (8-ounce) carton commercial sour cream
1/2 teaspoon seasoned salt
1/2 teaspoon hot sauce
2 1/2 cups shredded cooked chicken
2 1/2 cups (10 ounces) shredded Monterey Jack cheese
1 1/4 cups (5 ounces) shredded Longhorn cheese
1/2 cup plus 2 tablespoons minced green onions
1 1/2 tablespoons butter or margarine, melted
1/3 cup shredded lettuce
1/4 cup chopped tomato
Directions
Heat oil to 375° in a 10-inch 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 towels, set aside.
Combine sour cream, seasoned salt, and hot sauce.
Place 1 tortilla on a lightly greased baking sheet, spread about 1 tablespoon sour cream mixture over tortilla.
Sprinkle with 1/2 cup shredded chicken, 1/2 cup Monterey Jack cheese, 1/4 cup Longhorn cheese, and 2 tablespoons 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° 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.
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 towels, set aside.
Combine sour cream, seasoned salt, and hot sauce.
Place 1 tortilla on a lightly greased baking sheet, spread about 1 tablespoon sour cream mixture over tortilla.
Sprinkle with 1/2 cup shredded chicken, 1/2 cup Monterey Jack cheese, 1/4 cup Longhorn cheese, and 2 tablespoons 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° 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.
