Blue Corn Tortilla Stack
Yield
6 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
hot chili peppers
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 2 | cups |
chicken
cooked, diced |
|
| 2 | cups |
monterey jack cheese
grated |
|
| ½ | cup |
pine nuts
uts |
|
| ½ | each |
red onion
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
hot chili peppers
|
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 473 | ml |
chicken
cooked, diced |
|
| 473 | ml |
monterey jack cheese
grated |
|
| 118 | ml |
pine nuts
uts |
|
| 0.5 | each |
red onion
diced |
|
Directions
Preheat the oven to 350℉ (180℃).
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 ¼ cup of the cooked chicken.
Top the chicken with ¼ 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, ¼ cup chicken, ¼ 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.
