Recipe - Blue Corn Tortilla Stack

3 cup Salsa de Chile Colorado
12 Blue corn tortillas
Vegetable oil
2 cup Chicken; Cooked And Diced
2 cup Grated Monterey Jack cheese
One half cup Pine nuts toasted
Cilantro; finely minced
One half Red onion; minced
12 Limes; cut into wedges

Make the Salsa de Chile Colorado: Preheat the oven to 350 degrees. In a
mediumsize 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 One fourth cup of the cooked chicken. Top the chicken with One fourth 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, One fourth cup
chicken, One fourth 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. Transfer each stack to a plate, garnish with the red onion and
the lime wedges, and serve immediately. Yield: 4 servings 10/16/96 show
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6293

Posted to MCRecipe Digest V1 #257

Date: Fri, 25 Oct 1996 06:44:54 0500

From: Pat Asher asher@mcs.com