• Easy
  • Serves 4
  • 20 mins prep
  • 30 mins cook

Mexican tortilla stack

Mexican Tortilla Stack

Jazz up your standard family weeknight dinner with this delicious grilled Mexican stack, made by layering tortillas with melted cheese and a tender spiced chicken filling.

Ingredients

Mexican tortilla stack

  • 1 tbsp vegetable or olive oil
  • 2 cloves garlic, crushed
  • 1 medium red onion, finely chopped
  • 1 small capsicum, finely chopped
  • 2 x 400g can diced tomatoes
  • 35 g packet taco seasoning mix
  • 1/2 large barbecued chicken, skin and bones removed, meat shredded
  • 4 Mission Tortillas
  • 1 cup grated tasty cheese
  • 125 g can corn kernels, drained
  • 2 medium tomatoes, finely chopped
  • 1/4 cup chopped coriander
  • sour cream, to serve

Steps

Mexican tortilla stack

  1. Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm springform cake pan with baking paper, letting paper hang over to help make removing stack easier.
  2. Heat oil in a medium saucepan over moderate heat. Add garlic and half the onion; cook and stir for 2 minutes or until onion softens. Add capsicum, canned tomatoes and taco seasoning mix; simmer for 12-15 minutes or until mixture thickens slightly. Remove from heat; stir in chicken.
  3. Place 1 burrito in base 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 minutes or until cheese is melted and golden brown. Remove from oven. Stand in pan for 5 minutes.
  4. Combine remaining onion, corn, tomato and coriander in a small bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.
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