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Chicken tortilla stack recipe - a perfect weeknight meal that the whole family will love!
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Chicken Tortilla Stack

Author Angie Holden

What You Will Need

  • 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.