Recipe courtesy of Mary Sue Milliken and Susan Feniger

Blue Corn Tortilla Stack

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

Salsa de Chile Colorado:

Directions

  1. Make the Salsa de Chile Colorado:
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. 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.
  5. Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 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, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.
  6. Pour the remaining Salsa de Chile Colorado over all the stacks.
  7. 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.

Salsa de Chile Colorado:

Yield: about 3 cups
  1. On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
  2. In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
  3. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
7m Easy 98%
CLASS
Anne Burrell

Corn Chowder

34m Easy 96%
CLASS
32m Easy 98%
CLASS
15m Easy 99%
CLASS
10m Easy 99%
CLASS
14m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now