Tex-Mex Stack

1. 1

   Preheat oven to 350F.

2. 2

   Cook and stir onions in large skillet until crisp-tender.

3. 3

   Add chicken, barbecue sauce, water and cumin; simmer until heated through, adding more water as necessary to keep the sauce from becoming too thick.

4. 4

   Lay 1 tortilla on a lightly greased foil-lined baking sheet, letting foil hang over sides of baking pan for tenting.

5. 5

   Cover with half of the chicken mixture and half of the cheese.

6. 6

   Top with second tortilla.

7. 7

   Repeat chicken/cheese layers.

8. 8

   Cover with the last tortilla; top with any remaining sauce.

9. 9

   Sprinkle lightly with additional cheese, if desired.

10. 10

    Tent with ends of foil.

11. 11

    Bake 15 min.

12. 12

    or until heated through.

13. 13

    Allow to stand 5 min.

14. 14

    before cutting into 6 wedges.

15. 15

    Serve with sour cream.

No additional tips available.