CHICKEN TORTILLA STACK

INGREDIENTS

• 1 tablespoon olive oil
• 5 9-inch flour tortillas
• 3/4 cup sour cream
• 2 1/2 cups shredded chicken
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Pepper Jack cheese
• 1 cup shredded mozzarella cheese
• 1 avocado, halved, seeded, peeled and diced, for serving
• 1 roma tomato, diced, for serving

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.
• Heal olive oil in a large skillet over medium high heat. Working one at a time, add tortilla and cook until crisp and lightly browned, about 1-2 minutes per side, flipping only once.
• Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, followed by chicken, sharp cheddar, Pepper Jack and mozzarella. Repeat with 3 more layers; top with remaining tortilla, sour cream and cheeses.
• Place into oven and bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.
• Cut into wedges and serve immediately, garnished with avocado and tomato, if desired.

NOTES