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


  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 used with permission from: American Dairy Association

This page may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our Disclosure Policy.

Weekly Specials from The Prepared Pantry