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
Baked Chicken Bacon Ranch Taquitos
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.
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
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