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Appetizers · Chicken and Turkey

Tex-Mex Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks

Shake up Taco Tuesday with this recipe for tortilla stacks. They are a fun twist on soft tacos. Chicken, cheese, black beans, sweet corn, tomatoes, and Tex-Mex spices are layered between a stack of tortillas and baked to a crave worthy…

  • Prep5 minutes
  • Cook20 minutes
  • Total25 minutes
  • Serves4
  • Calories532 kcal
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Tex-Mex Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks

Shake up Taco Tuesday with this recipe for tortilla stacks. They are a fun twist on soft tacos. Chicken, cheese, black beans, sweet corn, tomatoes, and Tex-Mex spices are layered between a stack of tortillas and baked to a crave worthy deliciousness. Get ready to party because this recipe is easy to make (it can even be make in advance) and super yummy.

a wedge of a taco tower

why I love these tortilla stacks

I've been on a bit of a Mexican food binge lately. Enchiladas, spicy chili with butternut squash and southwest salad with chipotle chicken have been on my personal chef client menus and at our family dinner table.

tortillas stacks with chicken, beans and corn

That's why it was only natural that I'd eventually get around to making something like these tortilla stacks. They are a taco tower loaded with sauteed chicken, black beans, sweet corn, tomatoes and Tex-Mex spices all layered between a stack of tortillas.

Super fun to serve and fun to eat for a snack, lunch or dinner. The easy to make recipe is packed with tons flavor too.

tortillas, chicken, black beans, cheese, tomato, onion, corn

gather the ingredients

  • extra virgin olive oil
  • onion
  • jalapeno
  • corn ~ either fresh corn cut from the cob, frozen or canned
  • tomato ~ fresh or well drained canned diced tomato
  • cumin
  • smoked paprika
  • kosher salt
  • cooked chicken ~ either cook yourself or use rotisserie chicken
  • black beans
  • flour tortillas
  • cheddar cheese
  • cilantro
  • sour cream, salsa or Pico de Gallo, avocado, lime wedges ~ for serving

Scroll down to the complete recipe for full ingredient quantities.

how to make tortilla stacks

Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks hit all the high points of a perfect meal. They are loaded with delicious and mostly healthy ingredients. And with about 30 minutes of prep and cooking times, dinner can be on the table in no time at all.

adding sweet corn to tomato sauté
adding spices to vegetable sauté
adding cooked chicken to tortilla stacks filling
unbaked tortilla stacks

Start off by sauteing onion and jalapeno pepper. Add corn, tomato, some Tex-Mex spices and sauté a couple more minutes.

Stir in the chicken, black beans and cilantro. Remove from heat.

Next place 2 tortillas in a large baking sheet and brush with oil. Top each tortilla with a bit of shredded cheese, some of the chicken and black bean mixture and more shredded cheese.

Continue with 2 more layers of the shredded cheese, chicken and black bean mixture and more of the shredded cheese.

Bake until the cheese is melty and and stacks are heated through.

Cut each tortilla stack into wedges, sprinkle with cilantro and serve with sour cream, Pico de Gallo, diced avocado, and lime wedges.

baked tortilla stack with sour cream

just a few suggestions

  • I poach and chop a chicken breast for the recipe. You can also use leftover or rotisserie chicken. Cooked turkey, steak or pork or ground turkey, chicken or beef are delicious too. If your leftover/cooked meat isn't in bite-sized pieces, just chop it into smaller chunks.
  • I always taste a tiny bit of the jalapeno before adding it to the recipe. Some are super spicy. To temper the heat of the pepper, remove the seeds and inner ribs. This will dull the spiciness.
  • Make the tortilla stacks vegetarian by substituting 1 cup of your favorite vegetables for the chicken. Just add them when sauteing the corn and tomatoes.

can you make tortilla stacks in advance?

Most definitely! Assemble the tortilla stacks, cover with plastic wrap and stashed in the refrigerator. Then just heat until a melty and cheesy goodness and serving. You may need to add 5 to 10 minutes to the original heating time in the recipe.

a wedge of a tortilla stack

how can kids help in the kitchen to make tortilla stacks?

This is a perfect recipe to get a hand from the kids when making. Older kids can do the chopping of the onions and tomatoes, the grating of the cheese, the sautéing of the ingredients. Young ones can help with the layering of the tortilla stacks. I love that all ages of kids can learn the ins and outs of getting dinner on the table.

just one more thing

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

chicken tortilla stacks

Tex-Mex Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks

Tortillas are layered with shredded chicken, corn, black beans and cheddar cheese for a delicious and fun to eat appetizer or light dinner.

Ingredients

  • 1 tablespoon olive oil plus more for brushing tortillas
  • ½ cup diced onion
  • 1 small jalapeno (diced)
  • 1 cup corn
  • 1 cup diced tomato
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 cup cooked and diced chicken
  • 1 15 ounce can black beans, drained and rinsed
  • 6 flour tortillas (6 inches each)
  • 2 ½ cups shredded cheddar cheese
  • 2 tablespoons cilantro plus more for serving
  • Sour cream (Pico de Gallo, avocado, lime wedges for serving)

Instructions

  1. 1

    Preheat oven to 425 degrees F.

  2. 2

    Heat a large sauté pan to medium high heat and add olive oil. When the oil just begins to shimmer, add the onion and jalapeno. Sauté for 3 to 4 minutes or until the onions are softened.

  3. 3

    Add the corn, tomato, cumin, smoked paprika, and salt and continue to sauté for an additional 2 to 3 minutes.

  4. 4

    Stir in the chicken, black beans and cilantro and continue cooking until heated through. Remove from heat.

  5. 5

    Place 2 tortillas in a large baking sheet. Brush the tortillas with olive oil. Top each tortilla with about 2 tablespoons of the shredded cheese, about ¾ cup of the chicken and black bean mixture and a heaping ¼ cup of the shredded cheese.

  6. 6

    Continue with 2 more layers of tortilla, the shredded cheese, chicken and black bean mixture and more of the shredded cheese.

  7. 7

    Bake for about 10 minutes or until the cheese is melted and the tortilla stacks are heated through.

  8. 8

    Remove the tortilla stacks from the oven and place on a large cutting board. Cut each tortilla stack into 4 wedges. Sprinkle with more cilantro and serve with sour cream, Pico de Gallo, diced avocado, and lime wedges.

Notes

  • I poach and chop a chicken breast for the recipe. You can also use leftover or rotisserie chicken. Cooked turkey, steak or pork or ground turkey, chicken or beef are delicious too. If your leftover/cooked meat isn't in bite-sized pieces, just chop it into smaller chunks.
  • I always taste a tiny bit of the jalapeno before adding it to the recipe. Some are super spicy. To temper the heat of the pepper, remove the seeds and inner ribs to dull the spiciness.
  • Make the tortilla stacks vegetarian by substituting 1 cup of your favorite vegetables for the chicken. Just add them when sauteing the corn and tomatoes.

Nutrition

  • Serving2 wedges
  • Calories532 kcal
  • Carbohydrates41.8 g
  • Protein31.2 g
  • Fat27.7 g
  • Saturated Fat13 g
  • Cholesterol89 mg
  • Sodium1543 mg
  • Fiber5.9 g
  • Sugar4.4 g

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