Tortilla Stack – REVISED

Tortilla Stack is one of our favorite crockpot dinners.  However, this weekend, I wanted to make it when hosting dinner for a friend, but I did not have the 2 hours prior to start the crockpot. I decided to turn it into a Tortilla Stack Bake instead of making it in the crockpot! It was delicious!! We even found that baking the stack makes for better consistency for the tortillas! So, here is an oldie and a goodie, REVISED!

1 teaspoon Canola Oil or Olive Oil
1 small-medium yellow Onion, chopped
4-5 Garlic Cloves, pressed (or mince if you do not own a garlic press)
1-2 teaspoons of Fajita Seasoning
1 can Diced Tomatoes, Drained (14.5-ounce)
1 can Tomato Sauce (14.5-ounce)
2-3 Chicken Breasts, cut into small pieces
1-2 tsp Turmeric
1 can Corn, drained (14.5-ounce)
1 can Black Beans, drained (14.5-ounce)
7-10 Whole Wheat Tortillas (This number is for small tortillas; May need to be ripped in some places to cover the sauce areas)
2 cups Colby Jack cheese, shredded (Add more if desired)

1. Heat a medium to large skillet at medium heat. Add the oil and swirl to cover the pan. Chop the onion and add to the skillet. Saute for about 3 minutes and add the pressed garlic to the pan. Stir frequently. Cook until onion is tender.

2. Stir in Fajita seasoning. Add the tomatoes and tomato sauce. Turn heat off and continue stirring together. Place the mixture into a blender. Blend until it becomes a thicker sauce-like mixture. Place the sauce into a bowl.

3. Place 3 tablespoons of the tomato mixture on the bottom of the a 9×13 glass pan. Add the corn and black beans to the bowl of the tomato mixture.

4. Cut the chicken into small pieces and cook in skillet with fajita seasoning and turmeric on medium heat until fully cooked. (The chicken will be going in the bowl of the tomato mixture, so you can use the same pan you used for Step 1) Once fully cooked, add the chicken pieces to the tomato mixture.

5. Place tortillas on the sauce on the bottom of the pan. Cover the sauce with the Chicken/Tomato Mixture and spread to flatten. Sprinkle the cheese on the mixture. Top with a tortillas. Repeat with the remaining ingredients in this order. Top with the chicken/tomato mixture and sprinkle cheese over this last layer. If you end up with extra chicken/tomato mixture, pour around the stack where it is needed to fill the pan.

6. Bake at 325º for 25-30 minutes, uncovered. If it is not cooked through or the cheese has not melted on top, drop the temp to 300º and cook for another 5 minutes. You can also make this ahead of time, cover with foil, and place in the refrigerator until you are ready to bake it!

Play around with this recipe- use less garlic, add more cheese, try out the crockpot one time and the bake the next! It is fun to make and you will learn your favorite ways the more you make it!  Tortilla Stack is a yummy meal all year round and great for any type of occasion! Enjoy!