« Miss Cindy's Sensations

Chicken Tortilla Stack

by Cindy Rippe

This is layers of tortillas, chicken and deliciousness!!! A wonderful recipe It's kind of like enchiladas, but stacked! 

I made this ahead of time, and kept it in the refrigerator until ready to bake. I topped it off with homemade salsa and guacamole! SO GOOD!!!!! 


started out with a grocery store rotisserie chicken, that I deboned and chopped into bite sized chunks. 


Some chopped green onions 


One cup of sour cream with a tablespoon of hotsauce and a few shakes of tabasco! 


1 cup each of mozzarella cheese, colby jack, and chedder


brown your tortillas in a hot skillet with a bit of oil and place in a springform pan


Spread a bit of the sour cream mixture on top of tortilla, then add a bit of chicken and green onion


Keep layering....  


 Bake at 400 degrees for about 25 minutes. 


Top with guacamole and salsa.


The next time I make this I am going to add black olives! 


Chicken Tortilla Stack


8 oz sour cream

1 tablespoon hot sauce

1/2 teaspoon seasoning salt

1 cup grated Cheddar cheese

1 cup grated Colby Jack cheese

1 cup grated Mozzarella cheese

2 tablespoons vegetable oil

5 9-inch flour tortillas

2 1/2 cups cooked chicken, shredded or cubed

6 green onions, sliced

guacamole and salsa for the topping


Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray.

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

In another bowl, combine all 3 cheeses.

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

To assemble the stack, 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, 2 tablespoons of green onion, and 1/5 of the cheese mixture. Add another tortilla, sour cream, chicken, green onions and cheese. Repeat 2 more times, then lay the remaining tortilla on top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil.

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 the remaining green onions, lettuce, tomato, avocados and more sour cream, if desired.