Tortilla Stack…A Delicious Crock Pot Recipe!

I have tried many new recipes since moving to Grenada, but I think the Tortilla Stack recipe has become one of our favorites! The process is a bit more time consuming than some throw-all-ingredients-into-crock-pot and turn it on to the correct heat and time recipes. However, it is so worth the extra time!!! It is like a Mexican lasagna, with stacked layers, that gives a delicious enchilada taste and a healthy option for dinner! Tortilla Stack is also a great recipe to use Bekah’s Whole Wheat Tortillas! Ok, let’s get to it!

Ingredients (Recipe adapted from Cooking Light Slow Cooker Tonight on myrecipes.com)


1 teaspoon Canola Oil or Olive Oil
1 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 (you can also use about 2 cups of Rotisserie chicken breast )
1 can Corn, drained (14.5-ounce)
1 can Black Beans, drained (14.5-ounce)
5-7 Whole Wheat Tortillas (You will want a smaller size so that the edges do not touch the size of the slow cooker)
2 cups Cheddar cheese, shredded

Preparation

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. Add the pressed garlic to the pan. Stir frequently. Cook for 5-6 minutes or until tender.

2. Stir in Fajita seasoning. Add the tomatoes and tomato sauce. After stirring these ingredients together, place half of the tomato mixture in a blender or magic bullet. Blend until it becomes a thicker sauce-like mixture. Place this half into a bowl and repeat with the remaining tomato mixture. Add to the first half in the bowl.

3. Place 3 tablespoons of the tomato mixture on the bottom of the crock pot. Add the corn and black beans to the bowl of the tomato mixture.

4. If you are using raw chicken breasts, cut into small pieces and cook in skillet 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 one tortilla on the sauce on the bottom of the slow cooker. Pour 1 cup of the Chicken/Tomato Mixture over the tortilla and spread to flatten. Sprinkle 1/3 cup cheese on the mixture. Top with a tortilla. 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 to ensure that the edges of the tortilla will not burn or get too crisped from the sides of the slow cooker).

6. Cover and cook on LOW for 2 hours or until cheese melts.

Note: Have extra tortillas on hand. You may develop a preference to have more tortilla with the amount of goodies in the tomato mixture. Heat them up and serve on the side with the stack.

Second Note: Don’t judge this meal by the way it looks 🙂 It tastes much better than it looks!!! The layers will most likely not stay flat and looking nice while it cooks- so don’t be disappointed if you are a meal perfectionist and like food presentation, like me!  The taste is definitely worth it!! 🙂 ENJOY!!