Mexican Tortilla Stack Recipe

Name: Mexican Tortilla Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 2 cloves garlic, crushed; 1 medium red onion, finely chopped; 1 small red pepper, finely chopped; 2 cans (14 oz each) diced tomatoes; 1 pkg (1 1/4 oz) taco seasoning mix; 1/2 large rotisserie chicken, skin and bones removed, meat shredded; 4 None flour tortillas (8-inch); 1 cup grated Cheddar cheese; 1 can (8 oz) corn kernels, drained; 2 medium tomatoes, finely chopped; 1/4 cup chopped cilantro; None None Sour cream, to serve

Servings: persons

1 tbsp vegetable or olive oil
2 cloves garlic, crushed
1 medium red onion, finely chopped
1 small red pepper, finely chopped
2 cans (14 oz each) diced tomatoes
1 pkg (1 1/4 oz) taco seasoning mix
1/2 large rotisserie chicken, skin and bones removed, meat shredded
4 None flour tortillas (8-inch)
1 cup grated Cheddar cheese
1 can (8 oz) corn kernels, drained
2 medium tomatoes, finely chopped
1/4 cup chopped cilantro
None None Sour cream, to serve

1
Preheat the oven to 350u00b0F. Grease and line an 8-inch springform pan with foil, letting foil hang over to help make removing stack easier.
2
Heat oil in a medium saucepan on medium heat. Add garlic and half the onion; cook and stir for 2 mins or until onion softens. Add pepper, canned tomatoes and taco seasoning mix; simmer for 12-15 mins or until mixture thickens slightly. Remove from heat; stir in chicken.
3
Place 1 tortilla in bottom of prepared pan. Top with a third of the chicken mixture, then sprinkle with a quarter of the cheese. Repeat layers, finishing with cheese. Bake for 15-20 mins or until cheese is melted and golden brown. Remove from oven. Let stand in pan for 5 mins.
4
Combine remaining onion, corn, tomato and cilantro in a medium bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.

679

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 2 cloves garlic, crushed, 1 medium red onion, finely chopped, 1 small red pepper, finely chopped, and more.

Yes, Mexican Tortilla Stack falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Tortilla Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions