Saturday, September 20, 2008

Stacked Enchiladas

2 medium tomatoes, chopped
4-5 green onions, sliced
¼ tsp. salt
1 dozen tortillas
2 c. cooked, chopped chicken
2 c. jack cheese, grated
oil to fry tortillas
1 16-oz bottle Pace picante sauce
1 c. sour cream (optional: dilutes spicy sauce)

Fry tortillas in hot oil. About 5 seconds on each side. Drain between paper towels. Mix picante sauce & sour cream in flat pan. Dip tortilla in sauce & place in baking pan. Put layer of chicken, then cheese on top. Dip second tortilla in sauce & place on top chicken and cheese. Put some tomato & onion mix on top of tortilla. Continue in that order until you have 2 stacks with 6 tortillas each. Pour any remaining sauce over stacks.

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