Blue Corn Tortilla Stack

30 minutes Prep: 10 minutes Cook: 20 minutes

99 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

3	cups	chilies
12	each	corn tortillas
2	cups	chicken	cooked, diced
2	cups	monterey jack cheese	grated
1/2	cup	pine nuts	uts
1/2	each	red onion	diced

Directions

Preheat the oven to 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 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.

Top each tortilla with 1/4 cup of the cooked chicken.

Top the chicken with 1/4 cup of the grated cheese.

Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.

Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas.

You should have 4 stacks.

Pour the remaining Salsa de Chile Colorado over all the stacks.

Bake for about 15 to 20 minutes.

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Nutrition Facts

Serving Size 76g

Amount per Serving

Calories 99 71% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 7.0g	2%
Dietary Fiber 1.0g	5%
Sugars 4.0g
Protein 3.0g	5%

Vitamin A	9%		Vitamin C	154%
Calcium	1%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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