Blue Corn Tortilla Stack

Directions

1. 1
   Preheat the oven to 350F (180C).
2. 2
   In a medium size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp.
3. 3
   Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
4. 4
   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.
5. 5
   Top each tortilla with 1/4 cup of the cooked chicken.
6. 6
   Top the chicken with 1/4 cup of the grated cheese.
7. 7
   Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro.
8. 8
   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.
9. 9
   You should have 4 stacks.
10. 10
    Pour the remaining Salsa de Chile Colorado over all the stacks.
11. 11
    Bake for about 15 to 20 minutes.