Chicken Burrito Stack

Yield: 6 servings

Ingredients

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 (10 ounce) can 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 for 5 minutes or until beginning to brown.
Add peppers and garlic; cook and stir for 5 minutes.
Stir in chicken, tomatoes and chiles with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.
Heat oven to 375 degrees F. Grease a 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.

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

Recipe and photo used with permission from: American Dairy Association