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Chicken tortilla stack on white plate.

Chicken Tortilla Stack

A mixture of shredded chicken, onions, jalapenos, black beans and guacamole sandwiched between two tortillas, topped with cheese and broiled.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Dishes
Cuisine Mexican
Servings 4 Servings

Ingredients
  

Ingredients:

  • 2 tablespoons olive oil
  • 1.5 pounds boneless skinless chicken breasts about 2 cups
  • kosher salt and pepper
  • 2 jalapenos diced, divided
  • 1/2 onion diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • juice of 1/2 lime
  • 1 14.5 ounce can of blank beans, drained
  • 1 handful cilantro chopped
  • 1-2 tablespoons vegetable oil
  • 8 white corn tortillas
  • About 1/2 cup guacamole I made my own but you can use store bought
  • 1 cup shredded Mexican cheese blend
  • fresh salsa and sour cream for garnish if desired

Instructions
 

  • Heat olive oil in a skillet. Season both sides of the chicken with salt and pepper. Cook 15 minutes or until cooked through. Remove. Reserve pan drippings. Allow to cool for several minutes. Shred.
  • In the same pan that you cooked the chicken, add onion and 1/2 of the jalapenos. Cook 3 minutes or until slightly softened. (Note: If you're using left over chicken, heat 2 tablespoons of olive oil in the pan before adding your onion and jalapeno.)
  • Return the shredded chicken to the pan. Stir in cumin, chili powder, lime juice, black beans and cilantro. Cook until beans are warmed through.
  • Turn on your oven broiler.
  • Heat a tablespoon canola oil in a small skillet over medium high heat. When hot, fry corn tortillas until they start to brown, about 2 minutes per side. Transfer to paper towel lined plate. Repeat until all are fried.
  • To assemble: Using two corn tortillas per stack, place chicken mixture on top of one tortilla. Spread about 1 tablespoon of guacamole on top. Place other tortilla on top. Sprinkle with shredded cheese and some of the remaining diced jalapeno. Broil until the cheese melts, about 2 minutes. Garnish with sour cream and salsa if desired. Serve.

Notes

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!
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: black beans, cheese, chicken, chicken breasts, cilantro, cinco de mayo, Food, jalapenos, left over chicken, Recipe, shredded chicken