CHEESY CHICKEN BURRITO STACK

Serve as an adventuresome main dish, or cut in smaller pieces and serve as an appetizer. For easy preparation, check your store for pre-chopped peppers, onions, etc.

1 medium yellow onion, cut into quarters and thinly sliced (about 1 1/4 cups)
1 medium red onion, cut into quarters and thinly sliced (about 1 1/4 cups)
1 red bell pepper, thinly sliced (about 1 cup)
1 green bell pepper, thinly sliced (about 1 cup)
2 cloves garlic, minced
3 cups shredded cooked chicken
1 can (10 oz.) diced tomatoes and green chilies,* undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas
2 cups (8 oz.) grated Mexican blend cheeses
TO SERVE:
1/4 cup chopped fresh cilantro, optional

Coat large skillet with nonstick cooking spray and heat over medium-high heat. Add onions; cook and stir 5 minutes or until beginning to brown.

Add peppers and garlic; cook and stir 5 minutes.

Stir in chicken, tomatoes and chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.

Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan.

Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2-cup cheese. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese.

Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted.

TO SERVE:
Serve in wedges; sprinkle with cilantro, if desired.

*Plain diced tomatoes can be substituted for a non-spicy recipe.

Servings: 6
Source: American Dairy Association