Ingredients Jump to Instructions ↓

  1. 3 c Salsa de chile colorado

  2. 12 Blue corn tortillas

  3. Vegetable oil 2 c Chicken cooked and diced

  4. 2 c Grated monterey jack cheese

  5. 1/2 c Pine nuts toasted

  6. Cilantro finely diced 1/2 Red onion diced

  7. 12 Limes cut into wedges

  8. 350 degrees. In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten. In an ovenproof baking dish large enough to hold

  9. 4 of the blue corn tortillas, side by side without touching, place the first

  10. 4 tortillas. Top each tortilla with

  11. 1/4 cup of the cooked chicken. Top the chicken with

  12. 1/4 cup of the grated cheese. Sprinkle the cheese with

  13. 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering

  14. 4 tortillas,

  15. 1/4 cup chicken,

  16. 1/4 cup cheese,

  17. 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last

  18. 4 tortillas. You should have

  19. 4 stacks. Pour the remaining Salsa de Chile Colorado over all the stacks. Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.


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