Chicken Tortilla Stack

5 stars (1 rating)

15 Comments »

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These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

Happy Cinco de Mayo everyone! I actually don’t really celebrate this holiday but hey, I’ll take any excuse to indulge in some Mexican food, especially when it involves a mile-high tortilla stack pizza with layers and layers of sour cream and cheesy goodness.

Now I know you’re antsy to get your margarita on so I’ll keep this post short and sweet. The take home message here is that whether it’s Cinco de Mayo or not, this tortilla snack needs to get made, stat! It’s incredibly easy to whip up and you can top it off with your favorite ingredients – guacamole, pico de galla, or your favorite salsa – the possibilities are endless. And it makes enough to feed an army. You can’t beat that!

Yield: 6 servings

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

These cheesy stacks of tortilla comes together so easily, making it perfect for a busy weeknight meal!

5 stars (1 rating)

Ingredients

1 tablespoon olive oil
5 9- inch flour tortillas
¾ cup sour cream
2 ½ cups shredded chicken
1 cup shredded sharp cheddar cheese
1 cup shredded Pepper Jack cheese
1 cup shredded mozzarella cheese
1 avocado, halved, seeded, peeled and diced, for serving
1 roma tomato, diced, for serving

Instructions

Preheat oven to 400 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.
Heat olive oil in a large skillet over medium high heat. Working one at a time, add tortilla and cook until crisp and lightly browned, about 1-2 minutes per side, flipping only once.
Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, followed by chicken, sharp cheddar, Pepper Jack and mozzarella. Repeat with 3 more layers; top with remaining tortilla, sour cream and cheeses.
Place into oven and bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.
Cut into wedges and serve immediately, garnished with avocado and tomato, if desired.

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posted on May 5, 2013under entree, giveaway
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15 comments

Cindy Smith — October 18, 2023 @ 12:01 PM Reply

I made this last week, and of course mine didn’t look as pretty, but it was good. I decided this would be a once in a while thing….unfortunately I have wanted it every day since! My daughter called and said “when I come over can we make that again”? It seems like a lot of steps but it goes together quickly. Give it a try, I don’t think you will be disappointed!

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Mary Kaci — May 19, 2018 @ 10:02 AM Reply

Will this work without a spring form panI don’t have one? Perhaps a round casserole? What should I use instead….thanks! Love your stuff!

Chungah @ Damn Delicious — May 20, 2018 @ 10:22 AM Reply

Hi Mary! The stack may not hold up without a springform pan.

Christa — April 28, 2016 @ 6:08 PM Reply

This was a big hit at my table and it was so easy. Delicious!

Carol B — May 9, 2015 @ 12:25 PM Reply

This looks scumptious! And a perfect portion for two! Can’t wait to make it….always looking for fun eats made with chicken!

Denise — April 8, 2015 @ 7:42 PM Reply

Made this tonight. Incredibly easy and so tasty. It was a hit with everyone!!

Traci Rutledge — March 26, 2015 @ 2:51 PM Reply

So yummy! Made this for my kids today. I wasn’t sure how to top/finish off the layers so I waited for the last 10 minutes of baking and topped with a tortilla and cheese so they wouldn’t burn. My kids are funny about anything that looks too crispy. If I would have left it for 25 minutes the top would have burned. Came out perfect! Thanks for sharing! Love all your recipes.

kellie — December 3, 2014 @ 4:49 PM Reply

I make your stuff ALL the time! Finally making this one right now! Only thing is im using leftover homemade taco meat because I needed to get rid of it 🙂

Samantha Pizzi — May 15, 2014 @ 4:10 PM Reply

Thank you for the recipe! I made a version of this tonight to use up leftover pulled pork. I mixed pulled pork with bbq sauce and layered it up the same way with the cheese, tortilla and sour cream. It was so good and super easy!

Heather — March 30, 2014 @ 4:10 PM Reply

I’ve used your recipe several times now. My family loves this one! Thanks for sharing!

Natalia — January 31, 2014 @ 4:31 PM Reply

This would be way better with corn tortillas than flour. Ill try it!

Chung-Ah — January 31, 2014 @ 7:18 PM Reply

Let me know how it turns out! I’m not the biggest fan of corn tortilla so I always end up using flour.

Stephanie — November 7, 2013 @ 1:45 PM Reply

This looks super yummy and I love that its so adaptable to fit into whatever kind of meat or veggies you have on hand… forget taco tuesday! 🙂

Bill — November 5, 2013 @ 6:11 PM Reply

Nice!! Mexican is high on my list of favorites and I love how fresh, easy, and delicious this has to be! Needless to say it makes a beautiful plate as well. Great post!!

Heather @ French Press — November 5, 2013 @ 4:38 PM Reply

so this just looks amazing, and I be even my fussy eater will LOVE it

Chicken Tortilla Stack - Damn Delicious (2024)