Menu
Recipes
Filter:
Tags:
Connect with us
Discuss your tuckshop with us
Recipe Categories
Recipes
Menus
Mexican Chicken Stack
Rating:
Created by:
QAST
Total time:
50 min
Preparation:
15 min
Cooking:
35 min
Serves:
54
- Tyra Tun
Category:
Tags:
Ingredients
1.5KgMinced Chicken
3Onions -chopped
4tbspTaco seasoning
880gKidney Beans
880gChickpeas
2cupcorn -frozen
1cantomatoes (400g can)
2cupcheese -grated
200gbaby spinach
28Tortilla Wraps
500mlsour cream
1Kgsalsa
Method
- In a large electric wok, fry onions until soft. Add mince and fry until brown.
- Add taco seasoning, kidney beans, chickpeas, corn and tomatoes, cook for 5 mins to heat through.
- In each 3 large bain-maire pans, assemble 3 layers, bottom, second and top layers.
- For the bottom layer, cover base with tortillas cut in half. Evenly spread a layer of mince to cover. Sprinkle cheese over.
- For the second layer, cover meat layer with another layer of tortillas, spread sour cream over the tortillas. Spread salsa over sour cream. Top with a layer of spinach.
- For the top layer, make a final layer of tortillas covered with sour cream, salsa and cheese.
- Bake at 180 degrees until heated through (approximately 10 mins). .
- Let cool , preferably overnight. Then cut into servicing size portions (18 per tray).
- Place into serving containers (alfoil lasagne dish). Place 8 serves on a large baking tray. Cover with foil and freeze until needed
- To serve, warm individual meals in oven with foil cover. Remove foils and serve with a spoon of sour cream and sliced shallots.
Recipe description
Submitted by Chancellor State College.
A delicious Mexican blend of chicken and beans in a mild tomato salsa, folded between layers of tortilla bread.
