Shake up Taco Tuesday with this recipe for tortilla stacks. They are a fun twist on soft tacos. Chicken, cheese, black beans, sweet corn, tomatoes, and Tex-Mex spices are layered between a stack of tortillas and baked to a crave worthy deliciousness. Get ready to party because this recipe is easy to make (it can even be make in advance) and super yummy.
why I love these tortilla stacks
I've been on a bit of a Mexican food binge lately. Enchiladas, spicy chili with butternut squash and southwest salad with chipotle chicken have been on my personal chef client menus and at our family dinner table.
That's why it was only natural that I'd eventually get around to making something like these tortilla stacks. They are a taco tower loaded with sauteed chicken, black beans, sweet corn, tomatoes and Tex-Mex spices all layered between a stack of tortillas.
Super fun to serve and fun to eat for a snack, lunch or dinner. The easy to make recipe is packed with tons flavor too.
gather the ingredients
- extra virgin olive oil
- onion
- jalapeno
- corn ~ either fresh corn cut from the cob, frozen or canned
- tomato ~ fresh or well drained canned diced tomato
- cumin
- smoked paprika
- kosher salt
- cooked chicken ~ either cook yourself or use rotisserie chicken
- black beans
- flour tortillas
- cheddar cheese
- cilantro
- sour cream, salsa or Pico de Gallo, avocado, lime wedges ~ for serving
Scroll down to the complete recipe for full ingredient quantities.
how to make tortilla stacks
Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks hit all the high points of a perfect meal. They are loaded with delicious and mostly healthy ingredients. And with about 30 minutes of prep and cooking times, dinner can be on the table in no time at all.
Start off by sauteing onion and jalapeno pepper. Add corn, tomato, some Tex-Mex spices and sauté a couple more minutes.
Stir in the chicken, black beans and cilantro. Remove from heat.
Next place 2 tortillas in a large baking sheet and brush with oil. Top each tortilla with a bit of shredded cheese, some of the chicken and black bean mixture and more shredded cheese.
Continue with 2 more layers of the shredded cheese, chicken and black bean mixture and more of the shredded cheese.
Bake until the cheese is melty and and stacks are heated through.
Cut each tortilla stack into wedges, sprinkle with cilantro and serve with sour cream, Pico de Gallo, diced avocado, and lime wedges.
just a few suggestions
- I poach and chop a chicken breast for the recipe. You can also use leftover or rotisserie chicken. Cooked turkey, steak or pork or ground turkey, chicken or beef are delicious too. If your leftover/cooked meat isn't in bite-sized pieces, just chop it into smaller chunks.
- I always taste a tiny bit of the jalapeno before adding it to the recipe. Some are super spicy. To temper the heat of the pepper, remove the seeds and inner ribs. This will dull the spiciness.
- Make the tortilla stacks vegetarian by substituting 1 cup of your favorite vegetables for the chicken. Just add them when sauteing the corn and tomatoes.
can you make tortilla stacks in advance?
Most definitely! Assemble the tortilla stacks, cover with plastic wrap and stashed in the refrigerator. Then just heat until a melty and cheesy goodness and serving. You may need to add 5 to 10 minutes to the original heating time in the recipe.
how can kids help in the kitchen to make tortilla stacks?
This is a perfect recipe to get a hand from the kids when making. Older kids can do the chopping of the onions and tomatoes, the grating of the cheese, the sautéing of the ingredients. Young ones can help with the layering of the tortilla stacks. I love that all ages of kids can learn the ins and outs of getting dinner on the table.
more Tex-Mex recipes
- Veggie and Black Bean Enchiladas
- Lime Chili Chicken with Avocado Tomato Salsa
- Instant Pot Creamy Green Enchilada Soup
- Bean and Avocado Texas Caviar
just one more thing
If you make this fun tortilla stacks recipe, I'd love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I'll add the photos to my Insta stories as I love seeing all your creations.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Tex-Mex Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks
Ingredients
- 1 tablespoon olive oil plus more for brushing tortillas
- ½ cup diced onion
- 1 small jalapeno diced
- 1 cup corn
- 1 cup diced tomato
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 cup cooked and diced chicken
- 1 15 ounce can black beans, drained and rinsed
- 6 flour tortillas 6 inches each
- 2 ½ cups shredded cheddar cheese
- 2 tablespoons cilantro plus more for serving
- Sour cream Pico de Gallo, avocado, lime wedges for serving
Instructions
- Preheat oven to 425 degrees F.
- Heat a large sauté pan to medium high heat and add olive oil. When the oil just begins to shimmer, add the onion and jalapeno. Sauté for 3 to 4 minutes or until the onions are softened.
- Add the corn, tomato, cumin, smoked paprika, and salt and continue to sauté for an additional 2 to 3 minutes.
- Stir in the chicken, black beans and cilantro and continue cooking until heated through. Remove from heat.
- Place 2 tortillas in a large baking sheet. Brush the tortillas with olive oil. Top each tortilla with about 2 tablespoons of the shredded cheese, about ¾ cup of the chicken and black bean mixture and a heaping ¼ cup of the shredded cheese.
- Continue with 2 more layers of tortilla, the shredded cheese, chicken and black bean mixture and more of the shredded cheese.
- Bake for about 10 minutes or until the cheese is melted and the tortilla stacks are heated through.
- Remove the tortilla stacks from the oven and place on a large cutting board. Cut each tortilla stack into 4 wedges. Sprinkle with more cilantro and serve with sour cream, Pico de Gallo, diced avocado, and lime wedges.
Notes
- I poach and chop a chicken breast for the recipe. You can also use leftover or rotisserie chicken. Cooked turkey, steak or pork or ground turkey, chicken or beef are delicious too. If your leftover/cooked meat isn't in bite-sized pieces, just chop it into smaller chunks.
- I always taste a tiny bit of the jalapeno before adding it to the recipe. Some are super spicy. To temper the heat of the pepper, remove the seeds and inner ribs to dull the spiciness.
- Make the tortilla stacks vegetarian by substituting 1 cup of your favorite vegetables for the chicken. Just add them when sauteing the corn and tomatoes.
Jaycee says
Can this recipe be frozen or do the tortilla stacks go mushy?
Amy Casey says
Yes the tortilla stacks can be frozen. I recommend placing the unbaked stacks on a parchment paper lined baking sheet and freezing. Then store in Ziplock bags in the freezer for up to 2 months. Bake the stacks from frozen at 375 degrees F for about 20 to 25 minutes. Baking time may vary.
Lori | The Kitchen Whisperer says
Perfect for a quick night dinner or when watching the game! I loved how easy yet flavorful these were! Perfect for Taco Tuesday!
Amy Casey says
Thank you Lori!
Jacqueline Debono says
We loved these chicken tortilla stacks. I made them for movie night and they were a big hit!
Amy Casey says
Great idea for a movie snack. I'll be making some for our next movie night.
Veronika says
Made this recipe yesterday and my whole family loved it! Was very easy to prep and was so delicious 😉
Amy Casey says
Thanks Veronika!
Kristina says
I made these as an alternative to a big plate of nachos to avoid such a big portion and they were delicious! My kids also thought they were the funnest dinner they've had in a while. I think these would be great as a finger food on game day- thanks for the idea!
Amy Casey says
You are welcome! I love to make these for our football Sunday snacks.
Leslie says
I love Mexican food but of all the Mexican recipes out there, this is a top favorite!!
Amy Casey says
Awesome! Thanks 🙂
Marie says
These tortilla stacks are so delicious! Easy to make and they hit the spot: this is the best of nachos, tacos, and quesadillas, all rolled up into one scrumptious meal. My son loved assembling the stacks with me!
Amy Casey says
I love to hear that Marie!
Amanda says
These tortillas stacks were delicious! They had the perfect kick of spice, and I just loved all that melted cheesy goodness. Can't wait to make them again!
Amy Casey says
I'm so glad you enjoyed my recipe Amanda.
Colleen says
This recipe popped up on my feed just in time for taco Tuesday. I'm off to get all of the ingredients to make these delicious taco stacks. I can't wait!
Amy Casey says
They are one of my favorite ways to celebrate Taco Tuesdays.
LaKita says
Definitely saving this recipe to make for Taco Tuesday! Loaded with so many tasty ingredients and perfect for everyone to have their own little stack of deliciousness.
Amy Casey says
I hope you enjoy the recipe LaKita.