Mexican

Tortilla Stack Chiladas is for Dinner.

Tortilla Stack Chiladas takes 25 minutes to prepare.

Tortilla Stack Chiladas takes 25 minutes to cook.

Tortilla Stack Chiladas makes 12 servings.

The ingredients for Tortilla Stack Chiladas are:

Flour Tortillas, 12 tortilla (approx 10" dia)
Chicken Breast (cooked), no skin, 8 ounces
Salsa - On the Border Jar, 3 serving
Bell Peppers 1 large (3-3/4" long, 3" dia)
Black Olives, 170 grams
*Old El Paso Fajita Seasoning Mix, 3 tsp (I use Pampered Chef Southwest seasoning)
Rosarita refried beans, vegetarian, 0.5 cup
Fresh Cilantro, as much as you like.

Here is how you make Tortilla Stack Chiladas:

Cook chicken,Puree and combine:Black olives, seeded bell pepper, cilantro and chickenmix in salsa and refried beansFor Enchiladas:Scoop mixture into tortilla, add some cheese and roll.Lay in rows in baking pan, paint sour cream on the top and sprinkle cheese on the top and bake for 25 minutes on 375.For Layered pie:Paint a little sour cream on the bottom of pan, lay tortilla in panScoop and spread mixture onto tortilla, sprinkle cheese on layer, add tortilla. Repeat. Paint a little sour cream on the top, sprinkle cheese & Bake.375 for 25 minutes.Serving Size: Serving 1 enchiladas or 1/4 of the layered pieNumber of Servings: 12Recipe submitted by SparkPeople user CRYSTALDUV.

The nutritional information for Tortilla Stack Chiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 288.2

• Total Fat: 7.0 g
• Cholesterol: 12.1 mg
• Sodium: 597.4 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 3.4 g
• Protein: 11.4 g

Tortilla Stack Chiladas is Mexican cuisine.