Tex Mex Chicken Stack
Dive into layers of bold flavor with this Tex-Mex Chicken Stack, a show-stopping dish perfect for family dinners or casual gatherings. Juicy, taco-seasoned shredded chicken pairs seamlessly with sautéed bell peppers, black beans, and gooey melted Mexican cheese blend, all stacked between soft corn tortillas for a deliciously satisfying meal. Baked to golden perfection and garnished with fresh cilantro, this quick-to-prepare recipe (ready in under an hour!) brings the essence of Tex-Mex cuisine to your table. Serve it with extra salsa or a dollop of sour cream for a customizable finishing touch. Ideal for anyone craving a hearty, easy-to-make layered Tex-Mex creation!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Taco seasoning
- 6 pieces Corn tortillas
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 1 can (15 oz) Black beans
- 1 cup Salsa
- 2 cups Shredded Mexican cheese blend
- 0.25 cup Cilantro leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Season both sides of the chicken breasts with taco seasoning. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side or until fully cooked. Remove from the skillet, let it rest for 5 minutes, then shred into pieces using two forks.
Dice the red bell pepper, green bell pepper, and onion into small pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced peppers and onion for 5-7 minutes until softened. Add a pinch of salt and black pepper for flavor.
Drain and rinse the black beans.
Lightly grease a round oven-safe dish or a cast-iron skillet. Place one tortilla at the bottom of the dish.
Layer the tortilla with shredded chicken, a portion of the sautéed vegetables, black beans, salsa, and cheese.
Repeat the layers: add another tortilla, then chicken, vegetables, beans, salsa, and cheese. Keep layering until all ingredients are used up, finishing with a generous layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese on top is bubbly and golden.
Remove from the oven and let the Tex-Mex Chicken Stack rest for 5 minutes. Garnish with fresh cilantro leaves before serving.
Slice into wedges and serve warm with additional salsa or a dollop of sour cream, if desired.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 36% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 7.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 526 mg | 40% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 650 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
