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 cups shredded cooked chicken
- 4 cups (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
-
Two 10-ounce cans of chunk white chicken, drained and flaked, can be substituted for the shredded cooked chicken.
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Want even more of the best potluck recipes? Check out our free eCookbook, Must-Have Potluck Recipes: 37 Recipes for Parties, Potlucks, Dinners, and More.
- 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.
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BeckySue
May 01, 2016
This looks good! I think it would taste good at room temperature, too, if you took it to a pot luck. By preslicing it into pie wedges, it keeps it as neat for the last person's serving as well as the first. I always keep shredded chicken in the freezer, so that's a step done ahead of time.
cinlarr
May 03, 2014
Plan on making this for one of our meals this week but I will use low fat or non fat sour cream and cheese, looks yummy
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