Tortilla Chicken Stack
A flavorful layered chicken and cheese tortilla bake with savory meatless sauce, green chilies, and olives, perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease a 10-inch by 1 1/2-inch pie plate.
- Mix the shredded cooked chicken, spaghetti sauce, chopped green chilies, and sliced ripe olives together.
- Place 2 tortillas in the prepared pie plate.
- Top with 3/4 cup of the chicken mixture, 1/4 cup of shredded Monterey Jack cheese, and another tortilla.
- Repeat the layers with 3/4 cup of chicken mixture, 1/4 cup of cheese, and a tortilla two more times.
- Finish by topping with the remaining chicken mixture.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil, sprinkle with the remaining cheese, and bake uncovered for about 15 minutes or until the center is hot.
Tips & Substitutions
For a spicier kick, consider adding jalapeños or using a spicier spaghetti sauce. You can substitute the Monterey Jack cheese with cheddar or pepper jack for a different flavor profile. If you have leftovers from Fide'S Chicken Flautas(Taquitos), you can mix them into the filling for added texture and taste.
Serving Suggestions
Serve the Tortilla Chicken Stack with a side of guacamole and sour cream for dipping. A fresh salad or Mexican rice pairs nicely as a side dish. For a complete meal, browse more Mexican recipes that complement the flavors, such as Spicy Chicken Nacho Bake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F covered with foil for about 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions for about 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Tortilla Chicken Stack contains roughly 737 calories, with 25g protein, 117g carbohydrates, and 19g fat. It is an excellent source of protein (50% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1825mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned chicken for this recipe?
Yes, you can use canned chicken to save time. Just make sure to drain and shred it before mixing it with the other ingredients. This will make the preparation quicker while still delivering great taste.
Is it possible to make this dish ahead of time?
Absolutely! You can assemble the Tortilla Chicken Stack a day in advance and store it in the refrigerator. Just cover it tightly with foil. Bake it the next day, adding extra time if it's cold from the fridge.
Can I freeze the Tortilla Chicken Stack?
Yes, you can freeze this dish before baking. Wrap it tightly in plastic wrap and then aluminum foil. When ready to bake, let it thaw in the fridge overnight and bake as directed, adding a bit more time if it's still cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).