Tortilla Stacks
Elevate your weeknight dinner game with these irresistible Tortilla Stacks, a layered masterpiece of bold Tex-Mex flavors! This easy-to-make recipe combines hearty shredded chicken (or your favorite protein alternative), black beans, sweet corn, and juicy tomatoes, all seasoned to perfection with zesty taco seasoning. Each layer of tender flour tortillas is generously topped with gooey melted cheese, creating a cheesy, savory delight baked to golden perfection. Ready in under an hour, this dish is perfect for feeding a hungry crowd or enjoying as leftovers. Finish with a dollop of creamy sour cream, a sprinkle of green onions, and fresh cilantro for a vibrant garnish. Perfect for family dinners, casual get-togethers, or as a fun alternative to traditional tacos, these Tortilla Stacks are a delicious way to celebrate bold, comforting flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces Large flour tortillas
- 3 cups Shredded cooked chicken (or cooked alternative protein)
- 2 cups Shredded cheddar or Mexican blend cheese
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 cup Diced tomatoes (drained if canned)
- 1 cup Sour cream
- 1 cup Green onions, sliced
- 0.25 cup Chopped cilantro (optional)
- 2 tablespoons Taco seasoning
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a round casserole dish or oven-safe skillet with olive oil.
In a mixing bowl, combine the shredded chicken, black beans, corn, diced tomatoes, taco seasoning, and chopped cilantro (if using). Stir until evenly mixed.
Place one tortilla at the bottom of the casserole dish. Spread an even layer of the chicken mixture onto the tortilla, followed by a sprinkle of shredded cheese.
Repeat the layering process with the remaining tortillas, chicken mixture, and cheese, finishing with a tortilla topped with the remaining shredded cheese.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbling.
Remove the dish from the oven and let cool for 5 minutes before slicing.
Top the tortilla stack with sour cream, green onions, and additional cilantro if desired. Slice into wedges and serve.
Nutrition Facts
Calories |
4096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.5 g | 239% | |
| Saturated Fat | 94.9 g | 474% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 6841 mg | 297% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 46.2 g | ||
| Protein | 332.3 g | 665% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2614 mg | 201% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4471 mg | 95% | |
*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.
