Chicken Burrito Stack

Servings: 6

1 (about 1 1/4 cups) medium yellow onion, cut into quarters
    and thinly sliced crosswise
1 (about 1 1/4 cups) medium red onion, cut into quarters
    and thinly sliced crosswise
1 (about 1 cup) red bell pepper, thinly sliced
1 (about 1 cup) green bell pepper, thinly sliced (about 1 cup)
2 cloves garlic, minced
3 cups shredded cooked chicken
1 can (10 ounces) diced tomatoes and green chiles,* 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

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 chiles 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 for 10 to 15 minutes or until tortilla stack is heated through and cheese is melted. Serve in wedges; sprinkle with cilantro, if desired.

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

Calories per serving: 516 Fat: 24 g Carbohydrate: 37 g

Recipe and photograph courtesy of American Dairy Association.