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.

  • Serves 4
  • 20 mins preparation
  • 30 mins cooking
Mexican Tortilla Stack


Mexican tortilla stack
  • 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
  • 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.