Chicken Taco Stacks are this week's date night at home recipe! This recipe is all about the pilin' - beans, chopped chicken, diced bell peppers, scallions and of course, everyone's favorite, cheese. Stack 'em up, bake 'em up and enjoy - and don't forget a pitcher of margaritas! Chicken Taco Stacks
Ingredients (for 2 stacks)
1 (14.5 oz) can refried beans
3 tbsp lime juice, plus more for garnish
1 jalapeno pepper, minced
1/2 cup chopped cilantro, plus more for garnish
2 cups chopped cooked chicken
1/2 red bell pepper, diced
8 corn tortillas
1 1/2 (or more...) cups shredded pepper jack cheese
1 avocado, slided
2 scallions, sliced
Preheat oven to 400 degrees F.
In a large bowl, combine the beans, lime juice, jalapeno pepper and cilantro. Stir until well mixed.
Lightly coat a large baking sheet with cooking spray. Arrange the tortillas in a row on the sheet, Place in oven and bake for 3 minutes. Flip and bake 3 more minutes.
Evenly spread the bean mixture over each tortilla. Top with chopped chicken, diced bell pepper, cheese and scallions. Carefully stack the tortillas, 4 to each stack.
Place baking sheet in the oven for 20-30 minutes or until cheese is bubbly and the tortilla edges are golden and crispy.
Garnish each stack with sliced avocado, cilantro leaves and fresh lime juice!
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