If you’re a regular reader here at F-cubed, you’ll probably recognize this recipe from a couple of months ago. I thought I would put it out there again because a) it’s super yummy; b) lots of its ingredients are on sale; c) you might have a decent pile of turkey meat stockpiled after Thursday, and this is the perfect use for it. Tune in later in the week for three more recipes that will also make great use of your leftover bird.
Happy Thanksgiving. : )
CHICKEN (OR TURKEY) TORTILLA STACK
8 oz. sour cream (Breakstone’s Sour Cream)
1 T. hot sauce
1/2 t. seasoning salt
1 – 2 T. neutral cooking oil
5 – 9″ flour tortillas (LaPreferida Flour Tortillas are on sale)
3+ cups shredded rotisserie chicken, or leftover turkey
2 – 3 c. shredded Mexican Blend cheese (Sargento Shredded Cheeses are on sale)
Shredded iceberg lettuce tossed with a pinch of chopped cilantro
Sendik’s Pico de Gallo (on sale)
Sendik’s Guacamole (on sale)
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.Featured, Fresh, Frugal, Fabulous, News | November 27th, 2013