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Cheesy Chicken Burrito Stack

Source: Dairy Cuisine

Makes 6 servings

1 1/4 cups yellow onion, cut into quarters and thinly sliced crosswise
1 1/4 cups red onion, cut into quarters and thinly sliced crosswise
1 1/4 cups red bell pepper, thinly sliced
1 1/4 cups green bell pepper, thinly sliced
2 cloves garlic, minced
3 cups shredded cooked chicken
1 can (10 ounces) diced tomatoes with green chilies (undrained) *
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 10-inch flour tortillas
2 cups (8 ounces) grated Mexican blend cheeses
1/4 cup chopped fresh cilantro, optional
1/4 cup black olives, sliced, 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 with chilies with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.

Preheat oven to 375°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. Top with cilantro and black olives (optional). Bake 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired.

* Note: One can of plain diced tomatoes can be substituted for a non-spicy recipe.