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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 424.7
  • Total Fat: 11.6 g
  • Cholesterol: 93.8 mg
  • Sodium: 1,176.7 mg
  • Total Carbs: 35.8 g
  • Dietary Fiber: 6.5 g
  • Protein: 42.1 g

View full nutritional breakdown of mexican chicken tortilla stack calories by ingredient
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mexican chicken tortilla stack

Submitted by: LAWISE

Introduction

There are a million recipes similar to this, but I figure I might as well share this because it was so easy and yummy, I wanted to write it down so I could make it again and again!

Unfortunately, I made this late at night so cooking times are just approximate! As for serving size, I used a square casserole dish and made one horizontal and one vertical cut. I think you could easily make 5 servings out of this if paired with an extra side of veggies or salad which would cut the calories down to 340 per serving.

Upon finishing the dish, I would have added more spice. I added hot sauce while eating, which helped a lot. I think adding corn to the chicken mixture would be nice too.
There are a million recipes similar to this, but I figure I might as well share this because it was so easy and yummy, I wanted to write it down so I could make it again and again!

Unfortunately, I made this late at night so cooking times are just approximate! As for serving size, I used a square casserole dish and made one horizontal and one vertical cut. I think you could easily make 5 servings out of this if paired with an extra side of veggies or salad which would cut the calories down to 340 per serving.

Upon finishing the dish, I would have added more spice. I added hot sauce while eating, which helped a lot. I think adding corn to the chicken mixture would be nice too.

Number of Servings: 4

Ingredients

    one whole rotisserie chicken, shredded or cut up
    one can of roasted green chiles, found in international section of grocery store.
    one can of red enchilada sauce
    half can of fat free refried beans
    one container of pre-sliced onions and red/green peppers (about two handfuls worth of veggies)
    8 corn tortillas
    two cloves of garlic
    about a cup of mexican style shredded cheese, 2% milk
    *hot sauce and cumin if you like it. Taco seasoning could also be substituted if you have it.

Directions

Preheat oven to about 350. Then heat a pan on medium heat, coat with cooking spray and start sauteing the veggie mixture with garlic until soft. About 8-10 minutes. Season with salt, pepper, and cumin if you have it.

In the meantime, start pulling apart the chicken to throw in the pan once the veggies are cooked. Add the chicken in the pot to warm it up, and then stir in the can roasted green chiles to keep the chicken moist. (As a side note, feel free to use salsa or whatever you have on hand instead just so the chicken doesn't dry). Season again.

Take a casserole dish (I think mine was 6 by 6), and coat with about 1/4 of enchilada sauce. Layer 2 tortillas on the bottom, can tear them to fit. Spread a layer of refried beans, then 1/3 of the chicken mixture. Repeat twice. Then top with two more tortillas and rest of enchilada mixture.

Bake covered for about 20 minutes, then cover the top with a couple handfuls of shredded cheese and bake uncovered until cheese melts. Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user LAWISE.






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