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Stacked Tortilla Bake with Chicken Chili

Awesome in flavour and simplicity using Tex Mex favourites - chicken chili, cheese and wholegrain tortillas. In this recipe you make a double batch. Eat them both now if you have a crowd or freeze one for a quick meal when you are in a rush or out of ideas!
Serves: 12
Prep Time: 15 min
Cook Time: 45 min


1 lb lean ground chicken
¼ tsp cinnamon, ground
1 tsp oregano, dried
1 tsp cumin, ground
1 tsp cayenne pepper
1 tbsp chili powder
½ tsp cocoa powder, unsweetened
¾ cups salsa, ready to serve
2 cups canned diced tomatoes, with juice
2 cups black beans, drained and rinsed
1 cup corn, frozen
4 whole wheat tortilla, (9 inches – 22 cm each)
4 cups mozzarella cheese, part skim, 16.5% MF, grated
1 cup green onions, sliced
½ cup cilantro, fresh, minced
1 cup light sour cream

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 350°F (175°C).

  2. Brown ground chicken in a non-stick skillet using the back of a spoon to break into smaller pieces. Sprinkle in cinnamon, oregano, ground cumin, cayenne pepper, chili powder and cocoa powder (optional). Reduce heat and simmer for an additional 15 minutes or until chicken is cooked through.

  3. Stir in salsa, diced canned tomatoes with juice, drained black beans and frozen corn. Remove from heat. Bring to a boil and reduce heat to low. Simmer uncovered for 15 minutes to evaporate some of the juices. You should have approximately 8 cups (2 L) of chili.

  4. Grate cheese and set aside.

  5. Spray two 10 inch (25 cm) pie plates with vegetable cooking spray. Create the following layers in each of the two pie plates: spread 1⅓ cup (325 mL) chili over bottom followed by a whole wheat tortilla, 1⅓ cup (325 mL) more chili, 2 cups (500 mL) grated cheese, another tortilla, 1⅓ cup (325 mL) chili and finish with 2 cups (500 mL) of grated cheese. When you are spreading the chili go out to the edges so the tortillas don't become dry during baking.

  6. Bake uncovered in preheated oven until cheese is melted and bubbling, about 25-30 minutes. To serve, sprinkle with sliced green onion. Cut each pie into six equal servings. Serve with the minced cilantro and a dollop of sour cream (optional garnishes).

Nutrition Info

Per 230 g serving Amount
Protein22 g
Fat15 g
Saturated Fat5 g
Carbohydrate27 g
Fibre4 g
Sugar4 g
Cholesterol55 mg
Sodium590 mg
Per 230 g serving % Daily Value
Vitamin A15
Vitamin C20
Vitamin B68
Vitamin B1220