Cheesy Chicken Tortilla Stack

Makes 6 Servings

Prep time: 30 mins

Cooking time: 15 mins

This cheesy tortilla stack has all the flavours of your favourite chicken quesadillas, but in a fun new format.

Serve with your favourite toppings - try salsa, hot sauce, guacamole, sour cream, coriander or chipotle mayo!

Preheat your oven to 200°C bake. Line a baking tray with baking paper.
Using clean hands, remove and discard the skin from the hot chicken. Remove and shred the chicken meat, discarding the bones and carcass. Set aside.
Heat a drizzle of olive oil in a large frying pan on medium heat. Add the Mexican spice mix and cook for 30 seconds, stirring, until fragrant. Add the diced tomatoes, kidney beans and ½ cup water. Stir and bring to a simmer. Simmer for a further 8-10 minutes, until reduced and thickened.
Remove pan from heat and fold through the shredded chicken. Season to taste with salt and pepper.
Place one tortilla down onto the lined baking tray. Spoon over roughly a fifth of the chicken mixture and spread out to the edges of the tortilla. Sprinkle over ¼ cup of Pams Tex Mex grated 3-cheese blend, then place another tortilla on top. Repeat this layering process with the tortillas, chicken mixture and cheese, finishing with a tortilla on top (you should use the whole pack of 6 tortillas in total).
Drizzle the tortilla stack with a bit of olive oil. Bake in the preheated oven for 15-20 minutes, until golden brown.
Serve the tortilla stack stopped with toppings of your choice.