Blue corn tortilla stack

Yield: 4 servings

Measure Ingredient
3 cups Salsa de Chile Colorado
12 \N Blue corn tortillas
\N \N Vegetable oil
2 cups Diced, cooked chicken
2 cups Grated Monterey Jack cheese
½ cup Pine nuts toasted
\N \N Cilantro, finely diced
½ \N Red onion, diced
12 \N Limes, cut into wedges

Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees.

In a mediumsize 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. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.

Yield: 4 servings


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