Tortilla Tower

Name: Tortilla Tower
Ingredients: 1 cup chopped onion; 1 tbsp olive oil; 1 can (28oz) red chile sauce, divided; 1/2 cup pine nuts; 1/4 golden raisins; 1/4 tsp each cinnamon and ground allspice; 1 tbsp finely chopped canned chipotle chiles in adobe sauce, plus 2 tsp sauce; 1 tbsp each tomato paste, firmly packed light brown sugar, and white wine vinegar; 3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2-3 lb rotisserie chicken) or 1 package extra firm tofu cubed; 12 corn tortiallas; 3 cups coarsely shredded jack cheese; 3 tbsp fresh lime juice; 1/4 cup extra-virgin olive oil; 5-6 cups thinly sliced green cabbage; 1/4 cup fresh cilantro; salt and freshly ground pepper

16 ingredients

8 steps

Ingredients

1 cup chopped onion
1 tbsp olive oil
1 can (28oz) red chile sauce, divided
1/2 cup pine nuts
1/4 golden raisins
1/4 tsp each cinnamon and ground allspice
1 tbsp finely chopped canned chipotle chiles in adobe sauce, plus 2 tsp sauce
1 tbsp each tomato paste, firmly packed light brown sugar, and white wine vinegar
3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2-3 lb rotisserie chicken) or 1 package extra firm tofu cubed
12 corn tortiallas
3 cups coarsely shredded jack cheese
3 tbsp fresh lime juice
1/4 cup extra-virgin olive oil
5-6 cups thinly sliced green cabbage
1/4 cup fresh cilantro
salt and freshly ground pepper

Directions

1

Preheat oven to 375
2

In a large frying pan, cook onion with olive oil until soft, about 5 minutes.
3

Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar.
4

Add chicken/tofu then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into pie pan.
5

To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate (or another pie plate). Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese. Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. Dip the last 2 tortillas in sauce, place each, curved side down on stack, and sprinkle with remaining cheese.
6

Bake enchiladas until hot in center and cheese bubbles on top, 10 to 15 minutes.
7

Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes. To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.
8

Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add taste.