Mexican Chicken Stack

Rating:

apples-green

Created by:

QAST
Total time:
50 min
Preparation:
15 min
Cooking:
35 min
Serves:
54

Category:

Tags:

5

Ingredients

1.5KgMinced Chicken
3unitOnions -chopped
4tbspTaco seasoning
880gKidney Beans
880gChickpeas
2cupcorn -frozen
1eachtomatoes (400g tin)
2cupcheese -grated
200gbaby spinach
28unitTortilla Wraps
500mlsour cream
1Kgsalsa

Method

  1. In a large electric wok, fry onions until soft. Add mince and fry until brown.rnAdd taco seasoning, kidney beans, chickpeas, corn and tomatoes, cook for 5 mins to heat through.
  2. 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.
  3. 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.
  4. For the top layer, make a final layer of tortillas covered with sour cream, salsa and cheese.
  5. 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.
  6. 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.
Contact

347 Old Cleveland Road
Coorparoo
QLD 4151

Phone: (07) 3324 1511

Not a QAST member?

QAST membership is the key to success in running a healthy and profitable tuckshop.

Congratulations you are now registered to the site. You’ll receive a confirmation email shortly.