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Chicken Tortilla Stacks

Course Dinner
Cuisine Mexican


  • 1 tablespoon olive oil
  • 5 9- inch flour tortillas
  • 3/4 cup sour cream
  • 2 1/2 cups shredded chicken
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Pepper Jack cheese
  • 1 cup shredded mozzarella cheese
  • 1 avocado halved, seeded, peeled and diced, for serving
  • 1 roma tomato diced, for serving


  • Preheat oven to 400 degrees F. LIghtly coat a springform pan or a 9 inch cake pan.
  • Heal your olive oil in a large skillet over medium high heat. One at a time, add a tortilla and cook until crisp and lightly browned, about 1-2 minutes per side.
  • Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, followed by chicken, sharp cheddar, pepper jack and mozzarella. Repeat with 3 more layers. Top with remaining tortilla, sour cream and cheeses.
  • Bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.
  • Cut into slices and garnish with avocado and tomato, if desired.
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