Chicken Tortilla Stack Recipe

Instructions

1. Start by preparing your poblano pepper. Roast or char under the broiler. Turn every 2 – 3 minutes for a total of 6 – 9 minutes. When it is charred and blistered on the outside it is done. Place in a plastic bag, close tightly, and let it sweat for 10 – 20 minutes. Remove from plastic bag and peel under cold water. Slit down side, remove seeds/veins, and chop.

2. While your pepper is cooking, start the olive oil over medium high heat. Add onion and cook for 4 – 5 minutes. Add garlic and cook an additional 2 – 3 minutes.

3. Preheat oven to 350 degrees after pepper has cooked.

4. Stir flour into onion/garlic mixture. Gradually stir in broth. Bring to a boil and cook 2 minutes. Reduce heat and stir in diced tomatoes with chilis and seasonings. Cook 5 minutes.

5. Add chili and cream cheese to mixture. Cook until cream cheese is melted.

6. Stir in chicken and 1/2 of your chopped poblano pepper. (This filling freezes really well if you want to stop now and freeze for later. You can use for this recipe later or even add to burritos.)

7. Spoon 2 heaping tablespoons of filling on top of one corn tortilla that is on a baking sheet. Sprinkle with 2 tablespoons shredded Sargento cheese. Add another corn tortilla on top and repeat filling and cheese layers. Repeat for four layers ending with just cheese on the top of the last tortilla.

8. Bake for 25 – 30 minutes or until brown.

9. Top as desired with salsa, sour cream, green onions, tomatoes, and more.