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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. —Lee Kum Kee
- 12 ounces package CHI-CHI'S 8 inch Flour Tortilla Soft Taco Size
- 1 packet CHI-CHI'S Taco Sauce with Seasoned Shredded Chicken
- 1 cup finely shredded Monterey Jack and Cheddar cheese blend
- 16 ounces jar CHI-CHI'S Thick & Chunky Salsa Mild, divided
- 1 pint Sour cream
- 1 handful Green onions, sliced
- splashes Vegetable Oil
- Heat oven to 400°F
- In skillet, heat small amount of oil. Carefully dip each tortilla in oil 5 seconds on each side to soften
- Drain tortillas on paper towels
- Place 4 tortillas on baking pan. Top each with 2 tablespoons chicken, 2 tablespoons cheese, 1 tablespoon salsa and 1 tortilla. Repeat layers
- Bake tortilla stacks 10 to 15 minutes or until cheese is melted and tortillas are lightly browned
- Serve enchilada stacks with remaining salsa and the sour cream. Sprinkle with onions