Name: Mexican tortilla stack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 2 clove garlic, crushed; 1 medium red onion, finely chopped; 1 small capsicum, finely chopped; 2 x 400g can diced tomatoes; 35 gram packet taco seasoning mix; 1/2 large barbecued chicken, skin and bones removed, meat shredded; 4 Mission Tortillas; 1 cup grated tasty cheese; 125 gram can corn kernels, drained; 2 medium tomatoes, finely chopped; 1/4 cup chopped coriander; sour cream, to serve

Mexican tortilla stack

Jazz up your standard family weeknight dinner with this delicious grilled Mexican stack, made by layering tortillas with melted cheese and a tender spiced chicken filling.

Skip to Recipe

Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 tablespoon vegetable or olive oil

2 clove garlic, crushed

1 medium red onion, finely chopped

1 small capsicum, finely chopped

2 x 400g can diced tomatoes

35 gram packet taco seasoning mix

1/2 large barbecued chicken, skin and bones removed, meat shredded

4 Mission Tortillas

1 cup grated tasty cheese

125 gram can corn kernels, drained

2 medium tomatoes, finely chopped

1/4 cup chopped coriander

sour cream, to serve

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line a 20cm springform cake pan with baking paper, letting paper hang over to help make removing stack easier.

2.Heat oil in a medium saucepan over moderate heat. Add garlic and half the onion; cook and stir for 2 minutes or until onion softens. Add capsicum, canned tomatoes and taco seasoning mix; simmer for 12-15 minutes or until mixture thickens slightly. Remove from heat; stir in chicken.

3.Place 1 burrito in base of prepared pan. Top with a third of the chicken mixture, then sprinkle with a quarter of the cheese. Repeat layers, finishing with cheese. Bake for 15-20 minutes or until cheese is melted and golden brown. Remove from oven. Stand in pan for 5 minutes.

4.Combine remaining onion, corn, tomato and coriander in a small bowl. Remove stack from pan. Cut stack into wedges. Serve at once with sour cream and salsa.

You can use beef or lamb instead of chicken if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy