Katybug273's Blog

{March 29, 2012}   Chicken Tortilla Stacks

This is an old favorite for the last few years in our house. I decided to post the recipe and dedicate this post to Baby Mercy. Her mommy was interested in it and Mercy wants her to share yummy food with her right now. LOL

Okay the recipe was found on the back of a Membership’s Mark can of chicken. I had bought a 6 pack of canned chicken from Sam’s club so I could try a recipe found on Food Network & make some chicken salad sandwiches for lunch. Eventually I got sick of the chicken and needed to use it and saw this on the can. We have made our own adjustments to it, though.

You need 1 can of chicken – I have used chicken strips, or chopping up 1 or 2 chicken breasts and then frying them up in a skillet with a little bit of Extra Virgin Olive Oil. So any kind of chicken you have on hand works very well.

Refried Beans
Shredded Cheddar Cheese (we used Mexican cheese tonight)
Sour Cream
Cream Cheese (Tonight I actually had on hand the new cooking cream in plain flavor and that worked just as well, I cut back a little on the sour cream using that instead of plain cream cheese though)
Guacamole (Optional layer)
Your Family’s Favorite Toppings for taco night on hand to top these with. I go lighter than taco’s and use some tomato, sour cream, & salsa if I have these but lettuce would work really well on them too. I didn’t have any this evening but fresh cilantro sprinkled on these or in them would add an extra flavor too.

Preheat the oven to 425.

If using fresh chicken meat, go ahead and skillet cook it now. If using pre cooked meats like canned or strips, skip this step.

While it’s heating mix 1/2 cup cream cheese with 1/8 cup sour cream. When it’s mixed well, add 1/2 cup salsa – you know how hot your family likes these meals. You can add a little more or less, I use a mild salsa so I like to go for a very nice light pink color of mixture. Then add chicken.

Using a cookie sheet lay two tortilla’s side by side (like you are making two pizza’s). Spread refried beans on each tortilla (at the end of this process I had a 1/2 can of beans left which I will tell you what to do with while this is cooking)

Sprinkle some shredded cheese over the beans and add a tortilla.

Spread 1/2 of your chicken mixture on each stack you are making. Add another tortilla.

(OPTIONAL Layer) I don’t make this one but if you like guacamole now is the time to spread it on the stacks and add a tortilla or skip this step.

Sprinkle cheese on top tortilla. Slide in the oven for 10 minutes.

While they cook, throw the rest of the beans in a microwave safe bowl with your favorite Taco Bell sauce (you can buy this in a bottle if you don’t want to open 100 leftover packets from Taco Bell but both methods work) sprinkle the top of this with cheese. Microwave 3-4 minutes. These are an excellent side dish to any Mexican style dinner & taste exactly like the old Taco Bell bean side dish they used to offer for 59 cents. (Did I just show my age?)

Take the stacks from the oven and cut them with a pizza cutter in pizza style slices. Top with your toppings and eat.

The whole family loves them and they are really easy. You really can play with the flavors and the ingredients, even the amount of work that you put into the chicken is entirely your choice. There is no method we’ve loved more than the others as far as chicken choices. It’s what you have on hand.


{March 27, 2010}   Yummy Chicken

This was so easy and I adapted the orginal recipe a bit to cut out the spice and hot sauce as we’re just not big fans. It still tasted great and orginial recipe credit is all Rachel Ray’s…this was just the adaption that worked for us and was the perfect combo of garlic and herbs.

4 cloves of pressed garlic (pampered chef sells one of the best garlic press tools at a great price)

a handful of chopped parsley leaves (I am also thinking that cilantro would work if you are a fan of it’s taste)

chicken pieces (I used three breasts)

Olive Oil (About 3 tbspoons)

Mix all those ingredients and then coat the chicken and let it sit about five mins or while your oven is heating to 400.  Then I put chicken and rest of marinade juices in skillet and browned it on each side a few minutes then baked.  It took about 20 minutes to bake at 400.   I served with mac and cheese and peas but RR reccommends a salad (we had salad a few nights in a row so I was over it that night LOL)

I really recommend this for taste and those wanting something a bit healthier than fried chicken.  It is also extremely cost effective as this could easily be made with thighs instead of breasts of chicken.

Here’s a link to the cookbook this was adapted from:


et cetera