Mexican Tortilla Stack

Name: Mexican Tortilla Stack
Ingredients: 1 tbsp vegetable or olive oil; 2 cloves garlic, crushed; 1 medium red onion, finely chopped; 1 small red pepper, finely chopped; 2 cans (14 oz each) diced tomatoes; 1 pkg (1 1/4 oz) taco seasoning mix; 1/2 large rotisserie chicken, skin and bones removed, meat shredded; 4 None flour tortillas (8-inch); 1 cup grated Cheddar cheese; 1 can (8 oz) corn kernels, drained; 2 medium tomatoes, finely chopped; 1/4 cup chopped cilantro; None None Sour cream, to serve

13 ingredients

4 steps

Ingredients

1 tbsp vegetable or olive oil
2 cloves garlic, crushed
1 medium red onion, finely chopped
1 small red pepper, finely chopped
2 cans (14 oz each) diced tomatoes
1 pkg (1 1/4 oz) taco seasoning mix
1/2 large rotisserie chicken, skin and bones removed, meat shredded
4 None flour tortillas (8-inch)
1 cup grated Cheddar cheese
1 can (8 oz) corn kernels, drained
2 medium tomatoes, finely chopped
1/4 cup chopped cilantro
None None Sour cream, to serve

Directions

1

Preheat the oven to 350°F. Grease and line an 8-inch springform pan with foil, letting foil hang over to help make removing stack easier.
2

Heat oil in a medium saucepan on medium heat. Add garlic and half the onion; cook and stir for 2 mins or until onion softens. Add pepper, canned tomatoes and taco seasoning mix; simmer for 12-15 mins or until mixture thickens slightly. Remove from heat; stir in chicken.
3

Place 1 tortilla in bottom 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 mins or until cheese is melted and golden brown. Remove from oven. Let stand in pan for 5 mins.
4

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