TORTILLA TOWER

TORTILLA TOWER image

Categories Chicken

Yield 6-8 servings

Number Of Ingredients 16

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1 cup chopped onion
1 tbsp olive oil
1 can (28oz) red chile sauce, divided
1/2 cup pine nuts
1/4 golden raisins
1/4 tsp each cinnamon and ground allspice
1 tbsp finely chopped canned chipotle chiles in adobe sauce, plus 2 tsp sauce
1 tbsp each tomato paste, firmly packed light brown sugar, and white wine vinegar
3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2-3 lb rotisserie chicken) or 1 package extra firm tofu cubed
12 corn tortiallas
3 cups coarsely shredded jack cheese
3 tbsp fresh lime juice
1/4 cup extra-virgin olive oil
5-6 cups thinly sliced green cabbage
1/4 cup fresh cilantro
salt and freshly ground pepper

Steps:

Preheat oven to 375 In a large frying pan, cook onion with olive oil until soft, about 5 minutes. Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken/tofu then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into pie pan. To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate (or another pie plate). Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. Dip the last 2 tortillas in sauce, place each, curved side down on stack, and sprinkle with remaining cheese. Bake enchiladas until hot in center and cheese bubbles on top, 10 to 15 minutes. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper. Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add taste.