Go Back
Chicken, chorizo, cheese and salsa make this tortilla stack a great breakfast option

Chicken and Chorizo Tortilla Stack

A stack of three tortillas layered with chicken, chorizo and melted cheese. A fried egg on top makes it an official breakfast item.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Gerry Speirs


  • 3 inch small tortillas about 4.5 wide
  • 2 tablespoons olive oil
  • 1 1/2 cups diced cooked chicken
  • 1 package of Cacique Beef Chorizo 9oz
  • Red Salsa
  • 2 cups grated Cacique Enchilada Cheese
  • 1 large egg
  • Fresh cilantro chopped


  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a small pan.
  • Cook each tortilla for about 1 minute on both sides.This just helps the tortilla stack better.
  • Lay the tortillas on a paper towel to drain.
  • In another pan, cook the chorizo for 5-7 minutes, stirring well and set aside.
  • Take one tortilla and place it back in the pan but with the heat off.
  • Add some chopped chicken on top of the tortilla followed by about 2 tablespoons of chorizo.
  • Place a dollop of salsa on top and then about 1/4 cup of the grated cheese.
  • Place another tortilla on top and repeat the layers until all three tortillas have been used and you end up with cheese at the top.
  • Carefully place the pan into the oven and bake for about 10-12 minutes and the cheese has started to melt in each layer.
  • When the stack is almost ready, cook the egg in a small pan.
  • Take the tortilla stack from the oven and top with the egg.
  • Garnish with some salt, pepper and lots of fresh chopped cilantro.
  • Serve immediately.


This recipe is for one stack. Just double the recipe and use a larger pan to bake them in the oven if you need two stacks.