Blue Corn Tortilla Stack Recipe

• 3 c. Salsa De Chile Colorado see * Note
• 12 x Blue corn tortillas Vegetable oil
• 2 c. Diced, cooked chicken
• 2 c. Grated Monterey Jack cheese
• 1/2 c. Pine nuts toasted Cilantro finely diced
• 1/2 x Red onion diced
• 12 x Limes cut into wedges

1. Make the Salsa De Chile Colorado.
2. Preheat the oven to 350 degrees.
3. In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil till just cooked, but not crisp.
4. Dip each tortilla, as you build the stacks, quickly into the Salsa De Chile Colorado, just to moisten.
5. In an ovenproof baking dish large sufficient to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
6. Top each tortilla with 1/4 c. of the cooked chicken.
7. Top the chicken with 1/4 c. of the grated cheese.
8. Sprinkle the cheese with 1 tsp.
9. of the pine nuts and 1 tsp.
10. of the cilantro.
11. Repeat layering 4 tortillas, 1/4 c. chicken, 1/4 c. cheese, 1 tsp.
12. pine nuts, and 1 tsp.
13. cilantro and finally top with the last 4 tortillas.
14. You should have 4 stacks.
15. Pour the remaining Salsa De Chile Colorado over all the stacks.
16. Bake for about 15 to 20 min.
17. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
18. This recipe yields 4 servings.

salsa de, corn tortillas, chicken, grated monterey jack cheese, nuts, red onion

Taken from cookeatshare.com/recipes/blue-corn-tortilla-stack-87517 (may not work)