Chicken Tortilla Stack

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Yield: 4-6 servings

  • 8 oz sour cream
  • 1/2 – 1 TBS hot sauce
  • 1/2 tsp seasoning salt
  • 1 tsp onion powder
  • 1 cup grated Cheddar cheese
  • 1/2 cup grated Monterey Jack cheese
  • 1/2 cup grated Mozzarella cheese
  • 2 TBS vegetable oil
  • 5 9-inch flour tortillas
  • 2 1/2 cups cooked chicken, shredded or cubed
  • shredded lettuce, tomatoes, diced avocados, additional sour cream – for topping


  1. Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray.
  2. In a small bowl, combine the sour cream, hot sauce, onion powder and seasoning salt.
  3. In another bowl, combine all 3 cheeses.
  4. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Crisp-ify the tortillas by adding one tortilla to the hot oil and flipping when the first side is slightly browned. Continue with the remaining tortillas, adding more oil if needed.
  5. Assembly:  Place 1 tortilla on the bottom of the springform pan. Spread on 1/5 of the sour cream mixture, followed by 1/4 of the chicken, and 1/5 of the cheese mixture. Add another tortilla and repeat until you’ve laid the final tortilla on the top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil.
  6. Bake until the cheese is melted and the stack is heated through, about 25-30 minutes. Remove from the oven and let sit for 10 minutes for easier slicing. Top with lettuce, tomato, avocados and more sour cream, if desired.

Thanks to Taste and Tell for the amazing recipe!

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