Tex-mex Chicken Stack

I found this recipe in the latest "What's Cooking" Magazine and I knew I would love it! There are a few modifications from the original recipe in my version here.

• Ready In: 35 mins
• Serves: 6

Ingredients

• Chicken Mixture

• 2  onions, chopped
• 2  cups  cooked chicken, chopped (leftovers would work great)
• 1⁄4 cup water
• 1  cup barbecue sauce, your favourite,plus (I like Bobbie-Q Sauce (Barbecue Sauce))
• 1⁄8 cup barbecue sauce
• 1  teaspoon cumin
• 1  teaspoon  taco seasoning (I use Taco Seasoning Blend)
• 3  large flour tortillas
• 2  cups  shredded cheese, your favourite kind i used cheddar and montery jack (The original recipe calls for Kraft Tex Mex)
• 1⁄2 cup  additional shredded cheese
• 1  green onion, chopped

Directions

1. Preheat oven to 350 degrees.
2. Fry onions in a frying pan until tender crisp.
3. Add rest of the ingredients for chicken mixture and simmer until heated through.
4. Lay 1 tortilla on a lightly greased baking sheet.
5. Cover tortilla with half the chicken mixture and then half the cheese.
6. Top with the second tortilla then repeat the chicken and cheese layers.
7. Cover with the last tortilla.
8. Top with reserved sauce and cheese.
9. Sprinkle green onion on top.
10. Bake for 15 minutes or until heated through.
11. Allow to stand for 5 minutes before cutting into 6 wedges.