Blue Corn Tortilla Stack

1. 1

   Preheat the oven to 350F (180C).

2. 2

   In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp.

3. 3

   Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

   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.

9. 9

   You should have 4 stacks.

10. 10

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

11. 11

    Bake for about 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.