Chicken Tortilla Cake
- SERVES
- 4
- COOK TIME
- 30 Min
Want to get the family to the dinner table in a hurry? Just tell them they're having cake for dinner...Chicken Tortilla Cake! Hey, it looks like a cake, and it'll be just as popular!
What You'll Need
- 1/2 cup vegetable oil
- 6 (8-inch) flour tortillas
- 1 cup sour cream
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon dry fajita seasoning
- 2 1/2 cup shredded cooked chicken
- 4 cup (16 ounces) shredded Colby-Jack cheese blend
- 6 scallions (green onions), chopped
- 1 1/2 tablespoon butter, melted
What to Do
- Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.
- In a large skillet, heat oil over medium-high heat (or to 375 degrees F. in an electric skillet). Fry tortillas one at a time for 10 to 15 seconds, or until golden. Drain well on paper towels.
- In a medium bowl, combine sour cream, hot sauce, and fajita seasoning; mix well.
- Place 1 tortilla on prepared baking sheet then spread 1 tablespoon sour cream mixture over the top. Sprinkle with 1/2 cup shredded chicken, 3/4 cup cheese, and 1 chopped scallion. Place a tortilla on top and repeat layers 4 more times, ending with a plain tortilla on top. Reserve remaining sour cream mixture.
- Brush tops and sides of tortillas with melted butter then cover tightly with aluminum foil and bake 25 minutes. Remove foil and place on a serving plate. Spread top tortilla with remaining sour cream mixture and top with remaining chopped scallion.
- Cut into wedges and serve immediately.
Notes
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Two 10-ounce cans of chunk white chicken, drained and flaked, can be substituted for the shredded cooked chicken.
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- If you're looking for more Mexican dinner recipes, be sure to check out our collection of Easy Mexican Casserole Recipes: 16 of the Best Mexican Casseroles.