Chicken and Bean Tortilla Stacker

This is a tasty quick dinner that uses leftover chicken and can be made to serve 6 or increase ingredients easily to make multiple stackers for a larger group.
  • 6 large whole wheat tortilla shells per stack
  • 1 cup low fat sour cream
  • 1 tablespoon taco seasoning
  • 1 can red kidney or black beans drained and rinsed
  • 1 – 2 cans diced green chili’s
  • 5 cups chopped  cooked chicken  (rotisserie chickens work great for this)
  • salsa
  • 1 package mexican blend cheese
  1. Combine sour cream and taco seasoning and divide and spread between all but the tortilla shell that will be the topper.
  2. Divide chicken, kidney beans, green chili’s evenly over all but the top shell.
  3. Spoon salsa onto the top as you would salsa on tacos.
  4. Sprinkle with cheese as you would over tacos.
  5. Lay a sheet of parchment paper on a baking sheet and layer the prepared shells one on top of another finishing with the bare shell. Sprinkle cheese on that shell and secure the stack with 3-4 wooden skewers to keep it from sliding.
  6. Bake at 350 for 45 minutes.  If the top starts to brown too much, lay a piece of foil loosely over the top.
Serve with additional salsa, sour cream and a crisp green salad….and enjoy!

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