Recipe: Cheesy Chicken Burrito Stack (using onion, red and green bell peppers, cooked chicken, and flour tortillas)

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