Chicken Enchilada Stacks

I know what you're thinking... Seriously?!?!?!?! Morrrrre Mexican food? And yes, seriously, more Mexican food! This recipe makes 4 servings.

Ingredients:

• 2 cups shredded chicken, I used a rotisserie chicken
• 3 Tbsp chopped adobo peppers in sauce
• 6 corn tortillas
• 1 Tbsp tomato paste
• ½ c onion; diced
• 1 - 10 oz can hot enchilada sauce
• 1 ½ c shredded cheese
• 1 Tbsp brown sugar
• 1 Tbsp white wine vinegar
• 1 c napa cabbage; shredded
• ¼ c cilantro; chopped
• Juice of half of a lime
• ½ avocado; sliced
• Salt and pepper

 

Directions:

• Pre heat oven to 375 degrees.
• In a skillet cook onions for 5 minutes until transparent. Then add 1/3 of the enchilada sauce, tomato paste, vinegar, brown sugar, and adobo peppers. Stir to combine. Add chicken and incorporate.
• Pour 1 Tbsp of enchilada sauce into a pie dish then pour the rest of the enchilada sauce minus 2 Tbsp onto a plate.
• Dip one tortilla in the sauce and then place in the pie dish. Spread 1/5 of the chicken mixture onto the tortilla and then ¼ c of shredded cheese. Continue dipping the tortillas and layering the mixture and cheese until the chicken mixture is gone and top with the last tortilla.
• Add the remaining enchilada sauce and top with ¼ c shredded cheese. Bake in oven for 20 minutes.
• Combine the shredded napa cabbage and cilantro with lime juice, salt, and pepper.
• To serve top with the cabbage mixture and sliced avocado.

We cut our stack in fourths and served with some Mexican rice… And it was gone in seconds :)