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Chicken Burrito Stack

Chicken Burrito Stack


  • 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

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  1. 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.
  2. Add peppers and garlic; cook and stir for 5 minutes.
  3. Stir in chicken, tomatoes and chiles with liquid, salt and cumin; cook about 7 minutes or until liquid evaporates, stirring occasionally.
  4. Heat oven to 375 degrees F. Grease a large baking sheet or pizza pan.
  5. Place one tortilla on baking sheet. Spread with one-third of chicken mixture; sprinkle with 1/2 cup cheese.
  6. Repeat layers two more times; top with remaining tortilla and 1/2 cup cheese.
  7. Bake for 10 to 15 minutes or until tortilla stack is heated through and cheese is melted.
  8. Serve in wedges; sprinkle with cilantro, if desired.

Servings: 6

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

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

Recipe and photo credit: American Dairy Association

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