With layers of flavor, this easy to assemble Chicken Tortilla Stack is great for a weeknight meal, or even for company.
Don’t tell me I’m the only one.
I go to the grocery store, and see something – let’s say crackers – on sale. I think to myself – “great, we like crackers. I’ll grab a box or two.” And then you get home, and as you are putting away the groceries, you realize you already have crackers. And not just one box. Or even two.
But like a whole shelf of crackers down in the basement food storage.
That is me with chicken. Seriously, I see it on sale, and I can’t help but buy it. Only to get home and discover that I have a freezer full of it, and it’s getting quite difficult to even fit anything else in the freezer.
It could be worse. I mean, we do eat a lot of chicken. So it’s not like I have a freezer full of something that I’m having the hardest time getting rid of. But right now, I have a lot of chicken.
So please forgive me if I go a little overboard on the chicken recipes in the coming weeks. I promise we do eat more than just chicken!!
This recipe is another gem from a family cookbook. (Thanks, Kacy!!) It’s definitely a keeper. It’s kind of like enchiladas, but stacked. But at the same time, it’s not really like enchiladas. (Could I be any more vague??) But I guess all you really need to know is that it is layers of tortillas, chicken and deliciousness. Definitely worthy of that spot on the family cookbook!
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Chicken Tortilla Stack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 0 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: Tex-Mex
Description
With layers of flavor, this easy to assemble Chicken Tortilla Stack is great for a weeknight meal, or even for company.
Ingredients
- 8 oz sour cream
- 1 tablespoon hot sauce
- 1/2 teaspoon seasoned salt
- 1 cup grated Cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 cup grated Mozzarella cheese
- 2 tablespoon vegetable oil
- 5 9-inch flour tortillas
- 2 1/2 cups cooked chicken, (shredded or cubed)
- 6 green onions, (sliced)
- shredded lettuce, diced tomatoes, diced avocado, additional sour cream – for serving
Instructions
- Preheat the oven to 400F. Spray a 9-inch springform pan with nonstick cooking spray.
- In a small bowl, combine the sour cream, hot sauce and seasoning salt.
- In another bowl, combine all 3 cheeses.
- In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Working with one tortilla at a time, add to the hot oil to crisp up, flipping over when the first side gets lightly brown. Continue with the remaining tortillas, adding more oil if needed.
- To assemble the stack, place 1 tortilla on the bottom of the springform pan. Spread on ⅕ of the sour cream mixture, followed by ¼ of the chicken, 2 tablespoons of green onion, and ⅕ of the cheese mixture. Add another tortilla, sour cream, chicken, green onions and cheese. Repeat 2 more times, then lay the remaining tortilla on top. Spread with the remaining sour cream mixture and top with the remaining cheese. Cover with foil.
- Bake until the cheese is melted and the stack is heated through, about 25-30 minutes. Remove from the oven and let sit for 10 minutes for easier slicing. Top with the remaining green onions, lettuce, tomato, avocados and more sour cream, if desired.
Karen hamilton says
do you have to pre fry the tortillas? some other recipes don’t include this step….. going to try it tonight for my book group
Deborah says
I haven’t tried it without frying the tortillas. I’m sure it would still work but would just be a bit softer.
J-oh says
Tried this tonight and used salsa chicken, also added garlic, paprika and cumin to the sour cream. . I used burrito size tortillas And they fit perfectly after being grilled up in the pan. I added a can of refried beans to the last layer since I didn’t have enough chicken, also used one less tortilla. 3 out of 5 family members loved it. The tortilla at the base was a little soggy so the little. didn’t love the soggy texture. Overall a win, a great quick recipe for leftover chicken.
★★★★
Stephanie D says
Does this have to be done in a SpringForm pan as I don’t have one. Is there another way?
Deborah says
I use the springform to keep it upright and together, but it would probably work without one. I would just try it on a baking sheet.
Best Brunch Seattle says
LOL love the story! I buy a bunch of things on sale too only to find that I’ve a ton of it at home.
Janelle says
This recipe was pretty easy after initial prep of the veggies…but I found the amount of seasoned salt in the sour cream WAY WAY overpowering. Unfortunately I could not eat the first one I made, so I think I am going to omit the seasoned salt altogether when I make the next one.
Kimberly says
Thanks for posting this recipe! I tried it last night and made one change, I added a layer of the Damn Delicious recipe for homemade enchilada sauce. It was perfect!! My husband said his fourth helping was worth a second workout to keep the calories in check. Thanks again for the great recipe! It will become a part of regular favorites!
Deborah says
So glad you liked it! It is a family favorite here – and now I want to try it with the enchilada sauce!
Amanda says
Whoa! This looks so yummy – I need this in my life! Pinned 🙂
LaurenB says
Texmex lasagna.
Lasagna enchiladas.
Enchilasagnas.
Should I keep going?? 😉
Erin @ Strawberry Mommycakes says
This looks AMAZING!!! I’m trying it tonight 🙂
Janell says
Just made this for dinner tonight. kids and adults all loved it! I was for hoping for leftovers but there’s not a crumb left!!
Little Miss Mouse says
My mom found this recipe in “Southern Living” many years ago and it has been a family favorite ever since! I’ve always used 12″ tortialls and just staked them on a pizza stone. My girls even like this warmed up the next day. Easy and yummy!
Tessa says
I made this one tonight, but it’s just too much tortilla! Both my husband and I thought it was too heavy. I guess it is not for us.
Nutmeg Nanny says
I love this, it looks so fresh and satisfying 🙂 I’ve gotta make this soon!
Heather of Kitchen Concoctions says
Yum! I’ve done enchilada stack ups but we always end up with a freezer full of chicken too so I’ll have to try this next! Thanks for hosting the link up party!
Julie says
Looks delicious!
It’s funny, but I do that with ketchup…..even funnier because my blog’s name is Please Pass the Ketchup. What’s worse is that we buy our ketchup from Costco, and it comes as a pair of giant ketchup bottles. So we end up with a lot of ketchup.
Mel says
I love this, Deborah! And how clever that it’s baked in a springform pan. Can’t wait to try it. I’m glad I’m not the only one that stocks up when I already have a stockpile at home. The worst is when I send my husband to the store to grab a few things and he comes home and is like “Uh, Mel, we already have all of this in the pantry.” Oops!
Elaine says
I made this last night and it was delicious! I used leftover lime taco chicken that I had in the freezer and served it with avocado. Yuum!
Chung-Ah | Damn Delicious says
Holy moly – I think I just found tonight’s dinner! Or better yet, I’ll have to wait until Jason is in town – he would LOVE this!
Sel says
Continued…..if there is interest in the ‘how’ to make this spectacular sauce, email me …1310@att.com
Sel says
Your recipe is an old one that is very much used in the northern part of Mexico. Here is one to add to this…..The Northern part of Mex. always stack their corn tortillas and call them ‘enchilladas’….They make their own red sauce with dried dark burgundy colored chili pods. It is easy to make and cost effective. Then, they start the process of frying as you brought out in the recipe….In between every tortilla, there is freshly grated cheese with chopped fresh onions. The stack continues in this manner til one decides. They crisper the fried corn tortilla, the better.
The idea of chicken can be used as well, though, it is so much tastier with just the cheese. I use a mix of grated sharp cheddar, the Mex. white dry cheese, and the jalapeno jack cheese. I mix these and use them for my
enchilladas.
Kim of Mo'Betta says
This looks amazing! We eat a lot of chicken around here too.
Arlene says
I’m adding this to next week’s menu. We DO eat lots and lots of chicken. DSO often complains he’s going to start clucking.
Tumbleweed Contessa says
That tortilla stack is going to have to be on the menu soon. It looks good! Thanks for the party. Have a great week!
carrian says
I look at recipes soooo much that I don’t always feel inspired, and then I come here, especially today. Good heavens that looks good. Totes making it.
Emily says
Another Taco Tuesday must-add to our rotation. The photo is so yummy!
Joanne says
I just did that the other day with cumin seeds of all things! I have no idea what I’m going to do with all of them.
Love this stack! Such a fun casserole.
Lori Who Needs A Cape? says
The tortilla stack looks amazing! As always, thanks for the great party!
Lori
Whoneedsacape.com
Not Your Average Super Moms!
teresa says
LOVE all the cheese, these look like a definite family favorite!
Laura (Tutti Dolci) says
This looks so easy and delicious, perfect weeknight meal!
lisa@cookingwithcurls says
That looks amazing:) I do the same thing…I think I have seven 5lbs bags of flour in the pantry! Thanks for hosting…have a wonderful week!
Bree {Skinny Mommy} says
Oh my goodness this tortilla stack looks amazing!
Joy from Yesterfood says
Oooo, the Chicken Tortilla Stack is gorgeous- PINNED!
Thanks for hosting the party again this week! 🙂
Joy @ Yesterfood.blogspot.com
Karly says
Pretty sure I have everything on hand for this! Making it ASAP. Yum!
Cassie | Bake Your Day says
Deborah, this is such a great idea. My husband would love this…these are some of our favorite flavors!
Krista Low says
Yeah!!! I am so honored to be featured today! Thank you so much for giving my Raspberry Almond Twists a place of honor on your site! I love coming to party every week 🙂 Krista @ A Handful of Everything
Bev @ Bev Cooks says
Hooooly crap. When you see something on my blog extremely similiar next week, please know I’m not copying! (you may have seen my ‘gram the other day)
Looks tew dah fer!
Becca @ Crumbs and Chaos says
You can never have too many ways to use chicken! This looks incredible 🙂
Tieghan says
Oh I totally do that with chicken! I stock up! This tortilla stack is just wow!! It looks amazing. What an awesome idea!! Mexican food is one of my favorites!
Thank so much for the party!
Kalyn says
This looks like a total wow! (And glad I am not the only one who buys things, only to find them in the freezer at home.)
Tracey says
Haha, I do that with chicken too, but usually on purpose. I always worry it won’t go on sale again for weeks so I stock up when I can! This tortilla stack is an awesome idea, I’m always looking for new Mexican meals to add to our rotation 🙂
Belinda @themoonblushbaker says
I swear I do this all the time! I think I often forget I have chocolate in the house, and buy pack when there are specials. SO right now I have over 15 blocks of dark chocolate in my house…. I guess I will ready when ever the craving strike right?
Love chicken recipe, so creative
Colleen @ What's Baking in the Barbershop?! says
Oh man, there’s so much cheesy goodness going on in this dish! A definitely crowd pleaser!!
kirsten@FarmFreshFeasts says
Deborah,
Wow, thanks for featuring my grilled cheese sandwich! I am all for stuffing my CSA farm share produce anywhere I can, and when it turns out so tasty and colorful it’s pretty cool. I appreciate the mention.
Today I’m linking up my post for Food Bloggers Against Hunger–Spam Musubi Chirashi Sushi. Again, a great way to add my farm share veggies in a family dish–this one uses carrots and kohlrabi and my kids gobble it up. Of course, they spent formative years in Hawaii, so that may have something to do with it.
I’m also linking up Fried Rice with Greens and Chicken–my newly-minted teen fixed the recipe, like she’d done with Bok Choy in school, and I offer suggestions for cooking with kids.
Lastly, a pizza, of course. This one is a fairly tame pizza–pepperoni, mango, yellow pepper and red onion. All because I love my composting guinea pig Crystal!
Thank you for hosting, and I look forward to checking out the yumminess!
Deborah says
@kirsten@FarmFreshFeasts, I just realized I got your blog name wrong on the feature! I’m so sorry, and have corrected it. Thanks so much for linking up!