Chicken Tortilla Stack

Ingredients

• 1 cup sour cream
• 1 tablespoon taco seasoning
• Juice from 1 lime
• 1 tablespoon olive oil
• 5 9-inch flour tortillas
• 2 1/2 cups chicken, cooked and finely shredded
• 1 1/2 cups Monterey Jack or mozzarella cheese, grated
• Kosher salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for serving
• Pico de Gallo, for serving
• Sour cream, for serving

Preparation

1. Preheat oven to 400°F and lightly coat a 9-inch springform pan with nonstick spray. Set aside.
2. In a small bowl, stir together the sour cream, taco seasoning, and lime juice. Season to taste with salt and pepper. Set aside.
3. Heat oil in a large skillet over medium-high heat. Once hot, add a tortilla and cook until crisp and golden brown, 1-2 minutes per side.
4. Place a tortilla in the prepared springform pan. Spread 2-3 tablespoons sour cream mixture over it, then top with 1/3 of the chicken, 1/4 of the cheddar, and 1/4 of the Monterey Jack. Repeat layers three times, and top with a final layer of tortilla, sour cream mixture, and cheeses.
5. Bake until cheese has melted and stack is heated through, 25-30 minutes.
6. Let cool slightly before serving. Cut into wedges, garnish with salsa, cilantro, sour cream, and enjoy!