With layers of flavor, this easy to assemble Chicken Tortilla Stack is great for a weeknight meal, or even for company.
If you love this recipe, you’ll want to try our other versions – this Taco Tortilla Stack or this Breakfast Tortilla Stack!
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!
How to Make Chicken Tortilla Stack
Watch the video above to see how easy this recipe is to make!
More Shredded Chicken Recipes
Chicken Salad Recipe
Chicken Flautas
Cream Cheese Chicken Enchiladas
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Chicken Tortilla Stack
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, shredded chicken
- 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.
Mary Werner says
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!