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.

No additional tips available.

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

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.

Mexican Tortilla Stack

How did you like this recipe?

Frequently Asked Questions