Ryan is a huge Mexican food fan. So when I gave him a list of things I was thinking of making for dinner last week, I was not surprised that his first response was “oh the Mexican dish!” I have to admit I was not a huge Mexican food fan growing up, but have recently come to enjoy it a lot more. So in honor of Cinco de Mayo, I decided to make this chicken tortilla stack. I sandwiched a mixture of shredded chicken breasts, onions, jalapenos, black beans and guacamole between two crispy white corn tortillas. I then topped the stack with shredded cheese, and a couple more diced jalapenos. To finish, I broiled the stack just until the cheese was melted.
When I made this dish I didn’t have any left over chicken so I cooked up some chicken breasts and shredded them. If you happen to have left over shredded chicken by all means use it in this recipe. It makes things super easy.
Serve with an ice cold Coronoa or margarita and you have the perfect way to celebrate everybody's favorite Mexican holiday. You know, the one that people mistakenly think is Mexican independence day, but is actually celebrating the victory in a battle with the French. It is the same one that is celebrated more in the US than in Mexico, but is still a great excuse to eat yummy Mexican food and drink tequila. ;-) Enjoy!
I have been LOVING my slow cooker lately. The slow cooker is one of those kitchen accessories that has taken me a long time to embrace. I’ve had one for years and up until a few weeks ago, I hardly used it. But now that I have a toddler and a 4 month (YES, 4 [...]
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My name is Des. I’m a Mom to Kellan and Preston. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »
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