Chicken Tortilla Stack Recipe

You are going to love this chicken tortilla stack recipe. An awesome spin on Mexican food for any weeknight meal.

What would you make with these same ingredients? I immediately thought of a burrito filling I make with chicken that is amazing. So why not turn that into a chicken tortilla stack recipe? I had a plan!

Chicken Tortilla Stack Recipe

Ingredients:

• 1 to 1 1/2 lbs boneless skinless chicken thighs (cooked and shredded)
• 2 – 8 oz packages of Sargento 4 Cheese Mexican blend
• 2 packages of 10 each yellow corn tortillas
• 1/2 poblano pepper
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1 clove garlic (chopped)
• 1/4 cup all purpose flour
• 1 1/2 cups chicken broth
• 1 can (10 oz) diced tomatoes with green chilis (undrained)
• 1 tsp cumin
• 1 tsp chili powder
• 1 can (15 oz) chili with beans
• 1 package (8 oz) cream cheese
• Salsa, sour cream, chopped green onions, other toppings (optional)

1. Start by preparing your poblano pepper. Roast or char under the broiler. Turn every 2 – 3 minutes for a total of 6 – 9 minutes. When it is charred and blistered on the outside it is done. Place in a plastic bag, close tightly, and let it sweat for 10 – 20 minutes. Remove from plastic bag and peel under cold water. Slit down side, remove seeds/veins, and chop.
2. While your pepper is cooking, start the olive oil over medium high heat. Add onion and cook for 4 – 5 minutes. Add garlic and cook an additional 2 – 3 minutes. 
3. Preheat oven to 350 degrees after pepper has cooked. 
4. Stir flour into onion/garlic mixture. Gradually stir in broth. Bring to a boil and cook 2 minutes. Reduce heat and stir in diced tomatoes with chilis and seasonings. Cook 5 minutes. 
5. Add chili and cream cheese to mixture. Cook until cream cheese is melted.
6. Stir in chicken and 1/2 of your chopped poblano pepper.
7. This filling freezes really well if you want to stop now and freeze for later. You can use for this recipe later or even add to burritos.
8. Spoon 2 heaping tablespoons of filling on top of one corn tortilla that is on a baking sheet. Sprinkle with 2 tablespoons shredded Sargento cheese. Add another corn tortilla on top and repeat filling and cheese layers. Repeat for four layers ending with just cheese on the top of the last tortilla.
9. Bake for 25 – 30 minutes or until brown.
10. Top as desired with salsa, sour cream, green onions, tomatoes, and more.

What do you think? Are you going to give this recipe a try?

To serve up this Chicken Tortilla Stack recipe, just cut off a slice and dig in! One tortilla stack will serve about 3 people. I made multiples of these so we could have them for a few meals. If you just want to make a stack or two, freeze the rest of your filling for another night.

Your entire family will love this non-traditional twist on Taco Tuesday.

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Chicken Tortilla Stack

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Ingredients

• 1 to 1 1/2 lbs boneless skinless chicken thighs cooked and shredded
• 2 - 8 oz packages of Sargento 4 Cheese Mexican blend
• 2 packages of 10 each yellow corn tortillas
• 1/2 poblano pepper
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 1 clove garlic chopped
• 1/4 cup all purpose flour
• 1 1/2 cups chicken broth
• 1 can 10 oz diced tomatoes with green chilis (undrained)
• 1 tsp cumin
• 1 tsp chili powder
• 1 can 15 oz chili with beans
• 1 package 8 oz cream cheese
• Salsa sour cream, chopped green onions, other toppings (optional)

Instructions

• Roast or char your poblano pepper under the broiler, turn every 2 - 3 minutes for a total of 6 - 9 minutes.
• Place in a plastic bag, close tightly, and let it sweat for 10 - 20 minutes.
• Remove from plastic bag and peel under cold water.
• Slit down side, remove seeds/veins, and chop.
• Sttart the olive oil over medium high heat.
• Add onion and cook for 4 - 5 minutes.
• Add garlic and cook an additional 2 - 3 minutes.
• Preheat oven to 350 degrees after pepper has cooked.
• Stir flour into onion/garlic mixture.
• Gradually stir in broth.
• Bring to a boil and cook 2 minutes.
• Reduce heat and stir in diced tomatoes with chilis and seasonings, cook 5 minutes.
• Add chili and cream cheese to mixture.  Cook until cream cheese is melted.
• Stir in chicken and 1/2 of your chopped poblano pepper.
• Spoon 2 heaping tablespoons of filling on top of one corn tortilla that is on a baking sheet.  Sprinkle with 2 tablespoons shredded Sargento cheese.
• Add another corn tortilla on top and repeat filling and cheese layers.
• Repeat for four layers ending with just cheese on the top of the last tortilla.
• Bake for 25 - 30 minutes or until brown.
• Top as desired with salsa, sour cream, green onions, tomatoes, and more.

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