Blue Corn Tortilla Stack Recipe

1. 1

   Make the Salsa De Chile Colorado.

2. 2

   Preheat the oven to 350 degrees.

3. 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. 4

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

5. 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. 6

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

7. 7

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

8. 8

   Sprinkle the cheese with 1 tsp.

9. 9

   of the pine nuts and 1 tsp.

10. 10

    of the cilantro.

11. 11

    Repeat layering 4 tortillas, 1/4 c. chicken, 1/4 c. cheese, 1 tsp.

12. 12

    pine nuts, and 1 tsp.

13. 13

    cilantro and finally top with the last 4 tortillas.

14. 14

    You should have 4 stacks.

15. 15

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

16. 16

    Bake for about 15 to 20 min.

17. 17

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

18. 18

    This recipe yields 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.