Easy chicken tortilla stack layered with shredded chicken, refried beans, enchilada sauce and melted cheese, then topped with guacamole and sour cream for a quick Mexican-style meal.
You will need:
Poached Chicken
- 250ml water
- 1 small Spanish onion, sliced thinly
- 4 chicken breasts
- Salt and pepper to taste
- 2 garlic cloves, crushed
- 1 tbs lemon juice
Tortilla Stack
- 6 Tortilla
- 2 cans re-fried beans
- One 375g can Enchilada sauce
- 400g grated cheddar cheese
- 2 tomatoes, chopped
- 200g guacamole
- 300g sour cream
- ½ cup coriander fresh, roughly chopped
Let's make it:
Step 1:
To cook chicken, place all poached chicken ingredients into the Express Crockpot. Select MANUAL, set PRESSURE to HIGH and set TIME to 8 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
Step 2:
When cooking is complete, release the STEAM VALVE and then remove the lid.
Step 3:
Place the chicken onto a plate and strain the liquid, reserve liquid for future recipes in an airtight container in the refrigerator for up to 4 days or freezer for up to 6 months.
Step 4:
When done, shred chicken into bite size pieces.
To Assemble:
Step 5:
Preheat an oven to 180°C.
Step 6:
In a pan lined with aluminium foil, place one tortilla and spread a spoon of refried beans on it, then cover with shredded chicken, 2 tbs enchilada sauce and a portion of cheese. Repeat these steps two more times to create a stack.
Step 7:
Create the same stack again, with the remainder of ingredients resulting in two complete stacks.
Step 8:
Place the stacks in the oven and bake until heated through and the cheese has melted.
Step 9:
To serve, top with diced tomatoes, guacamole, sour cream, and coriander.
