Chicken Tortilla Stack

Dinner, Main

Chicken Tortilla StackChicken Tortilla Stack

Preparation time

10 minutes

Cooking time

20 minutes


6 - 8

This is an easy recipe if you're a big fan of Tortilla, Enchilada and Guacamole.


Poached Chicken

  • 250ml water
  • 1 small Spanish onion, sliced thinly
  • 4 chicken breasts
  • Salt and pepper to taste
  • 2 garlic cloves, crushed
  • 1 tbs lemon juice

Tortilla Stack

  • 6 Tortilla
  • 2 cans re-fried beans
  • One 375g can Enchilada sauce
  • 400g grated cheddar cheese
  • 2 tomatoes, chopped
  • 200g guacamole
  • 300g sour cream
  • ½ cup coriander fresh, roughly chopped


  1. To cook chicken, place all poached chicken ingredients into the Express Crockpot. Select MANUAL, set PRESSURE to HIGH and set TIME to 8 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  2. When cooking is complete, release the STEAM VALVE and then remove the lid.
  3. Place the chicken onto a plate and strain the liquid, reserve liquid for future recipes in an airtight container in the refrigerator for up to 4 days or freezer for up to 6 months.
  4. When done, shred chicken into bite size pieces.

**To assemble **
5. Preheat an oven to 180°C.
6. In a pan lined with aluminium foil, place one tortilla and spread a spoon of refried beans on it, then cover with shredded chicken, 2 tbs enchilada sauce and a portion of cheese. Repeat these steps two more times to create a stack.
7. Create the same stack again, with the remainder of ingredients resulting in two complete stacks.
8. Place the stacks in the oven and bake until heated through and the cheese has melted.
9. To serve, top with diced tomatoes, guacamole, sour cream, and coriander.