CHICKEN ENCHILADA STACKS

Chicken Enchilada Stacks image

Number Of Ingredients 12

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12 corn tortillas
3 tablespoons unsalted butter or margarine
2 cups shredded rotisserie chicken
1/2 tablespoon cumin
1/2 tablespoon chili powder
1 (4-ounce) can diced mild green chili
3 green onions thinly sliced, tops included
1 cup corn
1 (28-ounce) can red enchilada sauce
1/2 cup salsa
2 tablespoons flour
4 cups grated sharp cheddar cheese

Steps:

Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees). In a frying pan, saute tortillas one at a time in a little butter over medium-high heat until cooked through but not crisp, about 30 seconds on each side. Place chicken in a bowl and stir together with cumin, chile powder, chiles, onions, and corn. In a separate bowl, stir enchilada sauce, salsa, and flour together. Lay 4 tortillas on an 8 x 11-inch baking sheet prepared with nonstick cooking spray. Spread a little chicken mixture over each tortilla. Sprinkle some of the cheese over chicken and then pour some sauce over top. Repeat this process to make a second layer. Finish with a tortilla, a thin layer of enchilada sauce and a little cheese on top of each stack. Bake for 35-40 minutes, or until cooked through and bubbly. Makes 4 servings.

Nutrition Facts : Nutritional Facts Serves