Chi-Chi'S Enchilada Stack

• 12 ounces package CHI-CHI'S 8 inch Flour Tortilla Soft Taco Size
• 1 packet CHI-CHI'S Taco Sauce with Seasoned Shredded Chicken
• 1 cup finely shredded Monterey Jack and Cheddar cheese blend
• 16 ounces jar CHI-CHI'S Thick & Chunky Salsa Mild, divided
• 1 pint Sour cream
• 1 handful Green onions, sliced
• Splash Vegetable Oil

1. Heat oven to 400u0b0F
2. In skillet, heat small amount of oil. Carefully dip each tortilla in oil 5 seconds on each side to soften
3. Drain tortillas on paper towels
4. Place 4 tortillas on baking pan. Top each with 2 tablespoons chicken, 2 tablespoons cheese, 1 tablespoon salsa and 1 tortilla. Repeat layers
5. Bake tortilla stacks 10 to 15 minutes or until cheese is melted and tortillas are lightly browned
6. Serve enchilada stacks with remaining salsa and the sour cream. Sprinkle with onions

flour, packet, cheddar cheese blend, s, sour cream, handful green onions, vegetable oil

Taken from food52.com/recipes/68458-chi-chi-s-enchilada-stack (may not work)