Ingredients:
- 1/2 red onion, diced
- 12 limes, cut into wedges
- 4 ancho chiles , wiped clean, seeded, and stemmed
- 4 pasilla chiles , wiped clean, seeded, and stemmed
- coarse salt , to taste
- freshly ground black pepper to taste
Directions:
- Make the Salsa de Chile Colorado:
- Preheat the oven to 350 degrees.
- In a mediumsize 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.
- 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.
- 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.
- Pour the remaining Salsa de Chile Colorado over all the stacks.
- 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.
- On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
- 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.
- Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.
- Yield: about 3 cups
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1573.74 Kcal (6589 kJ) | ||
| Calories from fat | 726.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.72g | 124% | |
|---|---|---|---|
| Cholesterol | 159.76mg | 53% | |
| Sodium | 3433.41mg | 143% | |
| Potassium | 1165.63mg | 25% | |
| Total Carbs | 154.96g | 52% | |
| Sugars | 14.51g | 58% | |
| Dietary Fiber | 12.8g | 51% | |
| Protein | 68.55g | 137% | |
| Vitamin C | 62.5mg | 104% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 10.6mg | 59% | |
| Calcium | 1314.9mg | 131% | |
| Amount Per 100 g | |||
| Calories | 162.71 Kcal (681 kJ) | ||
| Calories from fat | 75.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 124% | |
|---|---|---|---|
| Cholesterol | 16.52mg | 53% | |
| Sodium | 354.98mg | 143% | |
| Potassium | 120.52mg | 25% | |
| Total Carbs | 16.02g | 52% | |
| Sugars | 1.5g | 58% | |
| Dietary Fiber | 1.32g | 51% | |
| Protein | 7.09g | 137% | |
| Vitamin C | 6.5mg | 104% | |
| Vitamin A | 0.1mg | 39% | |
| Iron | 1.1mg | 59% | |
| Calcium | 135.9mg | 131% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken Chili
Vegetable oil, Garlic, minced, Green bell pepper, chopped and 14 more.. -
Adobo Sirloin
Lime , juice of, Garlic, minced, Dried oregano and 4 more.. -
Bayou Chicken Pasta
Chopped onion, Chopped celery, Chopped green bell pepper and 12 more.. -
Beef Enchiladas With Red Sauce
Rump steak, cut into 2 inch cubes, Ancho chilies, seeded and 11 more.. -
Mexican Chicken Soup (Caldo De Pollo)
Carrots , cut lengthwise and then in 3 inch lengths and 10 more.. -
Vegan Burritos - Gluten Free
Cooked brown rice, Cilantro, chopped and 15 more.. -
Hearty Pork Stew
Olive oil, Yellow onion, chopped, Garlic cloves, minced and 11 more.. -
Black Bean, Corn, and Tomato Salad
Black beans, Big red onion, Diced tomatoes, Corn and 8 more.. -
Red-Eye Chili
Extra-virgin olive oil , plus more as needed and 14 more.. -
Turkey Enchilada Casserole
Ground turkey breast, Chopped onion, Minced garlic and 8 more..
Also Try
-
-
-
-
Shrimp Tostadas On Homemade Corn Tortillas With Fr...
Uncooked large shrimp, peeled, deveined, Canola oil and 25 more.. -
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
