Mexican Chicken Stack

Mexican Chicken Stack
Total time:
50 min
15 min
35 min
Created by:
Hot Meals
$5.00 ea i
This price is provided as a guide only and should be checked before using it as a listed menu price.


1.5 Kg Minced Chicken

3 unit Onions -chopped

4 tbsp Taco seasoning

880 g Kidney Beans

880 g Chickpeas

2 cup corn -frozen

1 each tomatoes (400g tin)

2 cup cheese -grated

200 g baby spinach

28 unit Tortilla Wraps

500 ml sour cream

1 Kg salsa


  1. In a large electric wok, fry onions until soft. Add mince and fry until brown. Add 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.

Full 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.

PO Box 1756, Coorparoo DC Qld 4151 PH 07 3324 1511 F 07 3847 8655

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