Mexican Chicken Stack



Created by:

Total time:
50 min
15 min
35 min




1.5KgMinced Chicken
3Onions -chopped
4tbspTaco seasoning
880gKidney Beans
2cupcorn -frozen
1cantomatoes (400g can)
2cupcheese -grated
200gbaby spinach
28Tortilla Wraps
500mlsour cream


  1. In a large electric wok, fry onions until soft. Add mince and fry until brown.
  2. Add taco seasoning, kidney beans, chickpeas, corn and tomatoes, cook for 5 mins to heat through.
  3. In each 3 large bain-maire pans, assemble 3 layers, bottom, second and top layers.
  4. For the bottom layer, cover base with tortillas cut in half. Evenly spread a layer of mince to cover. Sprinkle cheese over.
  5. 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.
  6. For the top layer, make a final layer of tortillas covered with sour cream, salsa and cheese.
  7. Bake at 180 degrees until heated through (approximately 10 mins). .
  8. Let cool , preferably overnight. Then cut into servicing size portions (18 per tray).
  9. Place into serving containers (alfoil lasagne dish). Place 8 serves on a large baking tray. Cover with foil and freeze until needed
  10. 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.

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