Slow-Cooker Chicken Tortilla Stack

Wisconsin Cheese Slow-Cooker Chicken Tortilla Stack Recipe
Active Time
30 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Monterey Jack can be used in this recipe.


  1. Fold two 24 x 12-inch pieces of aluminum foil in half lengthwise. Place pieces crosswise, overlapping to resemble a “X”, in the bottom and up sides of a 5-quart slow cooker; allow excess foil to hang over the edges. Coat pieces with cooking spray.
  2. Whisk the enchilada sauce, onion powder, chili powder and cumin in a large bowl. Stir in the beans, green pepper, chicken and corn.
  3. Place a tortilla on the bottom of slow cooker. Layer with 1 1/2 cups chicken mixture and 1/2 cup pepper jack. Repeat layers four times, starting with a tortilla. Top with remaining tortilla and pepper jack.
  4. Fold excess foil into slow cooker. Cover and cook on low for 5-6 hours (or on high for 2 1/2-3 hours) or until heated through. Turn slow cooker off. Let stand for 10 minutes.
  5. Using excess foil as handles, carefully lift tortilla stack to a serving platter. Sprinkle with cilantro. Serve with salsa and sour cream.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Renard's Pepper Jack is a semi-soft cheese that has mild heat from hot peppers. The peppers give this cheese a spicy kick, and the level of heat varies by brand.

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