Shake up Taco Tuesday with these fun and flavorful tortilla stacks. Layers of shredded chicken, cheddar, black beans, sweet corn, tomatoes and Tex‑Mex spices are stacked between soft flour tortillas and baked until melty and irresistible. This easy recipe comes together quickly, can be made ahead, and works well for snacks, lunches or a casual dinner.
Why I love these tortilla stacks
I’ve been on a Mexican‑food kick lately, and these tortilla stacks are a natural extension of that craving. Think of them as a taco tower: tender cooked chicken sautéed with onion, jalapeño, corn and tomato, seasoned with cumin and smoked paprika, then layered with black beans and plenty of cheddar between tortillas. They’re playful to serve, satisfying to eat, and packed with bright, familiar Tex‑Mex flavors.
Quick to prepare (about 25 minutes total), these stacks are perfect when you want something fun but simple. They also reheat well, so you can assemble ahead and bake when you’re ready.
Gather the ingredients
- extra virgin olive oil
- onion, diced
- jalapeño, diced (seeds removed to reduce heat if desired)
- corn — fresh, frozen, or canned
- tomato — fresh or well‑drained canned diced tomato
- cumin
- smoked paprika
- kosher salt
- cooked chicken — poached, roasted, or rotisserie
- black beans, drained and rinsed
- 6‑inch flour tortillas
- cheddar cheese, shredded
- cilantro
- for serving: sour cream, pico de gallo, avocado, lime wedges
See the recipe section below for exact quantities and full instructions.
How to make tortilla stacks
These Tex‑Mex Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks are simple and satisfying. They balance protein and vegetables and finish with gooey melted cheese. Prep and cook time combined is about 25 minutes, so dinner is fast.
Begin by heating olive oil in a large sauté pan over medium‑high heat. Sauté diced onion and jalapeño until softened, about 3–4 minutes. Add corn and diced tomato, then stir in cumin, smoked paprika and salt; cook 2–3 more minutes.
Mix in the cooked chicken, black beans and chopped cilantro, and remove the filling from the heat once heated through.
On a baking sheet, place two tortillas per stack and brush the top tortilla with olive oil. Sprinkle a layer of shredded cheddar, add a portion of the chicken‑bean filling, then top with more cheddar. Repeat to build three tortilla layers per stack, finishing with cheese on top.
Bake in a preheated 425°F oven for about 10 minutes, or until the cheese is melted and the stacks are heated through.
Transfer stacks to a cutting board and slice each into wedges. Garnish with extra cilantro and serve with sour cream, pico de gallo, diced avocado and lime wedges.
A few helpful tips
- Protein options: Poached and chopped chicken works great, but leftover or rotisserie chicken, cooked turkey, pork, steak or even ground meat will also be delicious. Chop larger pieces into bite‑sized pieces before assembling.
- Control the heat: Taste your jalapeño before adding it. Removing seeds and inner ribs will reduce the heat considerably.
- Make it vegetarian: Omit the chicken and add an extra cup of your favorite sautéed vegetables when you cook the corn and tomatoes.
Can you make tortilla stacks in advance?
Yes. Assemble the stacks, cover them tightly and refrigerate until ready to bake. You may need to add 5–10 minutes to the baking time if they’re cold from the fridge, but they reheat to the same melty result.
How kids can help
This recipe is great for involving children. Older kids can chop vegetables, grate cheese and help with the stovetop steps (with supervision). Younger kids can layer tortillas, sprinkle cheese and help assemble the stacks—an easy way to teach kitchen skills at any age.
Recipe
Tex‑Mex Cheesy Chicken, Sweet Corn and Black Bean Tortilla Stacks
Tortillas layered with shredded chicken, corn, black beans and cheddar cheese make a delicious, fun appetizer or light dinner.
Ingredients
- 1 tablespoon olive oil plus more for brushing tortillas
- 1/2 cup diced onion
- 1 small jalapeño, 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 1/2 cups shredded cheddar cheese
- 2 tablespoons cilantro plus more for serving
- Sour cream, pico de gallo, avocado and lime wedges for serving
Instructions
- Preheat oven to 425°F.
- Heat a large sauté pan over medium‑high heat and add the olive oil. When shimmering, add the onion and jalapeño and sauté 3–4 minutes until softened.
- Add the corn, tomato, cumin, smoked paprika and salt. Sauté 2–3 minutes more.
- Stir in the chicken, black beans and cilantro and cook until heated through. Remove from heat.
- Place two tortillas on a baking sheet and brush with olive oil. On each stack, add about 2 tablespoons shredded cheese, roughly 3/4 cup of the chicken‑bean mixture, and about 1/4 cup shredded cheese. Repeat to build two more tortilla layers, finishing with cheese on top.
- Bake for about 10 minutes, or until cheese is melted and stacks are heated through.
- Remove from oven, cut each stack into 4 wedges, sprinkle with cilantro and serve with sour cream, pico de gallo, diced avocado and lime wedges.
Notes
- Poach and chop a chicken breast, or use leftover/rotisserie chicken. Cooked turkey, pork, steak or ground meats are also good; chop to bite‑sized pieces.
- Test jalapeño heat before using. Removing seeds and ribs reduces spiciness.
- To make vegetarian, substitute an extra cup of vegetables for the chicken and add them with the corn and tomato.
Nutrition (per serving)
Serving: 2 wedges | Calories: 532 kcal | Carbohydrates: 41.8 g | Protein: 31.2 g | Fat: 27.7 g | Saturated Fat: 13 g | Cholesterol: 89 mg | Sodium: 1543 mg | Fiber: 5.9 g | Sugar: 4.4 g
If you try this tortilla stacks recipe, please leave a comment and rating. I love seeing photos of your creations—tag @amycaseycooks on Instagram so others can enjoy your version too.