Chicken Tortilla Stack

You know by now that I have somewhat of a taco obsession.  I would eat them two or three or seven times a week if I had my druthers, and if I didn’t think the DamFam would rise up in some sort of Ortega-fueled rebellion.  Since I have no desire for that sort of scenario to play out around my kitchen table, I find ways get a taco fix without serving actual tacos by sneakily swapping in tostadas, salads, burrito bowls,  quesadillas, and the like. 

This fun tortilla stack satisfies a taco craving while fitting “neatly into interesting round pie**.

I’m listing the recipe as I originally found it, but truthfully, I’ve made this one so many times that I don’t follow a recipe any more.  I gather up all my ingredients and never measure a single thing – I just follow the basic directions and it always turns out well and the good news/bad news is that there’s never any left.  Feel free to tweak the seasonings up if you like – instead of the seasoning salt, add pinches of cumin, coriander, and chili powder.  I would caution you not to skip pan frying the tortillas beforehand, however.  They need a little bit of body or they will turn to mush while they’re baking.

Also, I just counted:  my freakish, ridiculous taco obsession has led me to cover said topic (in one form or another) sixteen times, including today.  Seventeen if you include enchiladas (which I know are not tacos).  Have a great week.  : )


SERVES:  5-6

8 oz. sour cream
1 T. hot sauce
1/2 t. seasoning salt
1 – 2 T. neutral cooking oil
5 – 9″ flour tortillas
3+ cups shredded rotisserie chicken
2 – 3 c. shredded Mexican Blend cheese (Sargento Shredded Cheeses are on sale)

For serving:
Shredded lettuce
Chopped cilantro
Chopped tomatoes (Roma tomatoes are on sale)
Diced avocadoes
Sliced scallions
Sliced black olives
Additional sour cream

Preheat oven to 400.  Coat a 9″ springform pan with cooking spray and set aside.

In a small bowl, combine the sour cream, hot sauce, and seasoning salt.

In a large skillet over medium high heat, heat 1 tablespoon of oil.  Working with one tortilla at a time, add to the hot oil to crisp up, flipping tortilla when the first side gets lightly brown.  Continue with the remaining tortillas, adding more oil if needed.

To assemble the stack, place one 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.  Add another tortilla, sour cream, chicken, and cheese.  Repeat two more times, ending with the fifth tortilla on top.  Spread with the remaining sour cream and top with the remaining cheese.  Cover pan with foil.

Bake until the cheese is melted and the stack is heated through, 25 – 30 minutes.  Remove from the oven and allow to rest for 10 minutes for easier slicing.  Slice and serve, topping individual slices with accompaniments as desired.

**A Sixteen Candles reference for my fellow 80’s girls.  I know it’s not a quiche! : )

Featured, Fresh, Frugal, Fabulous, News | September 10th, 2013