Author Notes
Stack the odds of a fantastic dinner in your favor by making this triple-layered treat. They're easy to make and easy to love with an enchi-whole-lada flavor. —Consumer Foodie
Ingredients
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12 ounces
package CHI-CHI'S 8 inch Flour Tortilla Soft Taco Size
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1 packet
CHI-CHI'S Taco Sauce with Seasoned Shredded Chicken
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1 cup
finely shredded Monterey Jack and Cheddar cheese blend
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16 ounces
jar CHI-CHI'S Thick & Chunky Salsa Mild, divided
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1 pint
Sour cream
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1 handful
Green onions, sliced
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Splash
Vegetable Oil
Directions
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Heat oven to 400°F
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In skillet, heat small amount of oil. Carefully dip each tortilla in oil 5 seconds on each side to soften
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Drain tortillas on paper towels
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Place 4 tortillas on baking pan. Top each with 2 tablespoons chicken, 2 tablespoons cheese, 1 tablespoon salsa and 1 tortilla. Repeat layers
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Bake tortilla stacks 10 to 15 minutes or until cheese is melted and tortillas are lightly browned
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Serve enchilada stacks with remaining salsa and the sour cream. Sprinkle with onions
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