Anyone else out there wondered if this blog was still alive? All of the Howe sisters are alive and well, just busy as little bees! But, today I bring a new post to you containing a simple and delicious meal that even my PICKY kids ate {insert jaw drop}! Pretty delicious if you ask me.
You will need:
- 8 oz sour cream
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoning salt
- 1 cup grated Cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 cup grated Mozzarella cheese
- 2 tablespoons vegetable oil
- 5 9-inch flour tortillas
- 2 1/2 cups cooked chicken, shredded (I cooked mine and shredded it in the
- KitchenAid--GENIUS, I tell ya!!)
- 6 green onions, sliced (optional)
- shredded lettuce, tomatoes, diced avocados or guacamole, additional sour cream, or anything else you would like to put on top!
Instructions:
- **Spray a 9-inch spring-form pan with nonstick cooking spray.
- **Combine the sour cream, hot sauce and seasoning salt in a small bowl.
- **Combine all 3 cheeses in another bowl.
- I**In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Using one tortilla at a time, add to the hot oil to crisp up, flipping over when the first side gets lightly brown. Continue with the remaining tortillas, add more oil as needed.
- **In pan, place 1 tortilla and spread on some of the sour cream mixture, followed by a layer of chicken, green onions (opt.), and some of the cheese mixture. Add another tortilla, sour cream, chicken, green onions and cheese. Repeat 2 more times, then lay the remaining tortilla on top. Spread with the remaining sour cream mixture and top with the remaining cheese.
- **Cover with tinfoil.
- **Bake at 400 until the cheese is melted and the stack is heated through, about 30 minutes. I then removed the tinfoil and put it back in the oven for a few minutes to brown the top a little bit.
- **Remove from the oven and let sit for 10 minutes for easier slicing.
- **Top with the remaining green onions, lettuce, tomato, avocados (or guacamole!) and more sour cream, if desired.
