Chicken Tortilla Stack

Ingredients:

1 medium yellow onion, quartered and thinly sliced
1
medium red onion, quartered and thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2
cloves garlic, minced
3 cups shredded cooked chicken
1 can diced tomatoes and green chilies, undrained*
½ teaspoon
salt
½ teaspoon ground cumin
4 -10? Flour Tortillas
2 cups (8 oz.) Hautly colby or cheddar cheese, shredded
¼ cup
chopped fresh cilantro, optional

Directions

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°F.
Grease large baking sheet or pizza pan. Place one tortilla on baking sheet.
Spread with one-third of chicken mixture; sprinkle with ½ cup cheese. Repeat layers two more times; top with remaining
tortilla and ½ cup cheese. Bake 10-15 minutes or until tortilla stack is heated through and cheese is melted. Serve in
wedges; sprinkle with cilantro, if desired.

*Tip: Plain diced tomatoes can be substituted for a non-spice
recipe.