Tostada Enchilada Stacker

Discover the story

Raise you hand if you love Mexican food as much as we do!

For our true fans of Mexican food, let us present to you this recipe for a Tostada Enchilada Stacker. Combining two classic Mexican dishes into one, you will love all the flavors!

This tasty meal features layers of chicken, veggies, tortillas, sauce, beans, and shredded cheese… it’s a delish dish that is also fun to let the kiddos help you make!

Tostada Enchilada Stacker

Servings

Ingredients

1 tbsp. canola oil
1 cup chopped onion
1/2 cup chopped, seeded poblano chile (add more if you like spicy)
2 large cloves garlic, minced
3 tsp. chile powder
1 tsp. salt
1 14.5 oz. can no-salt-added diced tomatoes, drained
1 8 oz. can of tomato sauce
2 cups shredded rotisserie chicken breast
1 cup frozen yellow corn
1 15 oz. can black beans, rinsed and drained
1 cup chicken stock
6 tostada shells
2 cup shredded reduced-fat sharp cheddar cheese (about 16 oz.)
cilantro sprigs (optional)

Instructions

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to the pan; cook 6 minutes or until vegetables are tender, stirring frequently.
Stir in chile powder, salt, diced tomatoes, and tomato sauce. Using a potato masher, press diced tomatoes until well blended into the tomato sauce. Add 1 cup of chicken stock and bring to a simmer.
Add chicken, corn, and beans to the skillet and simmer for 20 minutes.
Place one tostada on a microwave-safe dish. Add 1/6th of the mixture to the shell and spread to thinly cover, and add 1/6th of the shredded cheese to that layer. Repeat two more times on the 1st stacker.
With the remaining tostada shells, build another stacker.
Place dish into microwave and heat on high for two to three minutes.
Cut each stacker into two.