Tex-mex Chicken Stack Recipe

Name: Tex-mex Chicken Stack
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions, chopped; 2 cups cooked chicken, chopped (leftovers would work great); ¼ cup water; 1 cup barbecue sauce, your favourite,plus (I like Bobbie-Q Sauce (Barbecue Sauce)); ⅛ 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); ½ cup additional shredded cheese; 1 green onion, chopped

Servings: persons

2 onions, chopped
2 cups cooked chicken, chopped (leftovers would work great)
¼ cup water
1 cup barbecue sauce, your favourite,plus (I like Bobbie-Q Sauce (Barbecue Sauce))
⅛ 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)
½ cup additional shredded cheese
1 green onion, chopped

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.

790

kcal

Calories

Fat

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 onions, chopped, 2 cups cooked chicken, chopped (leftovers would work great), ¼ cup water, 1 cup barbecue sauce, your favourite,plus (I like Bobbie-Q Sauce (Barbecue Sauce)), and more.

Yes, Tex-mex Chicken 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!

Tex-mex Chicken Stack

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions