Things have been a little quiet around here. I didn't have internet for almost a week, long story. Thus, blogging wasn't accomplished. But now I'm back online and have a stack of recipes to share with you. Speaking of stacks (sweet segue), may I introduce to you these amazing Green Chili Enchilada Stacks. These are a great quick dinner and they are super duper yummy. There is minimal work involved and they will fill you up. If you make shredded chicken ahead of time and freeze it then these puppies are even faster. This is a great twist on an old classic and takes less time to pull off. Here's the skinny...
12 corn tortillas
canola oil for frying
1 1/2 cups cooked shredded chicken
2 1/2 cups shredded Mexican cheese blend
1 onion, diced
2 garlic cloves, diced
2 Tablespoons butter
1 can (4 oz.) diced green chilies
1 can (10 oz.) green enchilada sauce
sour cream (for topping)
salsa (for topping)
Preheat oven to 350 degrees.
Put about a half inch oil in a small frying pan and heat on medium. Once oil is hot flash fry the tortillas, about 2 seconds on each side (you want them to get soft, not crispy). Place on paper towel to drain. Set aside.
In frying pan over medium heat melt butter. Add onion and garlic & cook for about 10 minutes, until onion is soft. Turn off heat and mix in chicken.
Place tortillas on a baking sheet. Top with a little bit of chicken mixture and plenty of cheese. Remember you will be stacking these so do over do it on the toppings. Place in oven for about 5 minutes, or until cheese is totally melted.
Meanwhile in small saucepan over medium-low heat mix together the green chilies and enchilada sauce. Cook until heated through.
On a plate stack three of the chicken and cheese top tortillas. Cover with green chili sauce to your liking. Top with sour cream and salsa. Serve immediately. Enjoy!