Blue Corn Tortilla Stack
Submitted by ydra
Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minIn New Mexico, enchiladas aren’t rolled. They’re stacked flat like a layered cake, then drenched in chile sauce and baked until everything melts together. This is that dish.
Blue corn tortillas get lightly fried and dipped in Salsa de Chile Colorado, then stacked three high with layers of diced chicken, grated Monterey Jack, toasted pine nuts, and fresh cilantro between each one.
Bake until the cheese is bubbling and the edges of the tortillas go a little crispy. Cut into each stack with a fork and get every layer in one bite. That’s how it’s done.
Pro Tips
- Fry the tortillas just long enough to soften them, not until crispy, so they bend without cracking
- Use leftover rotisserie chicken for a quick weeknight version
- Toast the pine nuts in a dry skillet first for deeper, nuttier flavor
- Serve topped with a fried egg and sliced avocado for a true New Mexican breakfast stack
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
In a medium size 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.
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