This Western Living article has us dreaming of sunnier days and margaritas. Our spicy chicken stack is a delicious variation on a traditional taco, and the perfect weeknight meal. Enjoy!
Spicy Chicken Stacks
Recipe Type: Main Course
Cuisine: Mexican
6 whole crispy, corn tortillas
4 cups of shredded rotisserie chicken
1 can of black beans, drained
1 tbsp. tomato paste
1 small can of diced tomatoes
3 tbsp. Mexican chili powder
2 Tablespoons vegetable oil
1 small can diced green chilies
1 1/2 cup grated cheese
sour cream
your favorite hot sauce
2 cups shredded lettuce
4 whole Roma tomatoes, diced
Instructions
Heat 2 tablespoons oil in large skillet over medium-high heat.
Add the diced green chilies, tomatoes and paste, chili powder beans & the shredded chicken just to heat through.
Turn off heat and set aside. Stack on individual plates with taco mix between each layer.
Top with more taco mix, grated cheese, sliced lettuce, diced tomato & sour cream.
