Mexicali Chicken Stack-Ups

Serves: 3
Total Calories: 364


4 (10-inch) flour tortillas, divided
2 boneless, skinless chicken breasts, cooked and diced or shredded
3/4 cup salsa
1/4 cup sliced black olives
1 teaspoon ground cumin
1 cup shredded Cheddar cheese, divided
Garnish: sour cream


Place one tortilla in the bottom of a lightly greased 2-quart round casserole dish; set aside. In a bowl, mix chicken, salsa, olives, cumin and 3/4 cup cheese. Spoon 1/3 of chicken mixture over tortilla in dish. Repeat layering, ending with the last tortilla. Sprinkle with remaining cheese. Cover with aluminum foil. Bake at 350 degrees for 30 to 35 minutes, until hot and bubbly, uncovering for the final 5 minutes. Cut into wedges and serve with sour cream.

Tip: Tortillas come in several different sizes and may even be able to find sopes, which are small thick corn disks with a raised edge. Here’s a handy size guide:
For tacos, use 6-inch tortillas
For fajitas, use 8-inch tortillas
For burritos, use 10-inch tortillas

Nutritional Facts:

Serves: 3
Total Calories: 364
Calories from Fat: 141

This Mexicali Chicken Stack-Ups recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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