Mexican Tortilla Stack
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 ⓘ
Instructions
- Preheat the oven to 350°F. Grease and line an 8-inch springform pan with foil, letting foil hang over to help make removing stack easier.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
494
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).