Santa Fe Chicken Enchilada Stacks
Recipes from the Southwest are always family favorites. These stacks are a show-stopping dinner entrée that will thrill your family and friends time and time again.
They’re made with Pearls or Early California Sliced California Ripe Olives and can be prepared in less than 20 minutes, allowing another 20 minutes to bake just before serving. This recipe serves 4 to 6 people, but it can easily be expanded for more.
You will need the following ingredients:
2-19 oz. - cans of red enchilada sauce. I use “Las Palmas Brand”
1/2 cup - canola oil
4 cups - pre-cooked shredded chicken—leftover boned, rotisserie or even fried chicken is perfect and will do nicely.
2-6.5 oz. cans of Pearls or Early California Sliced California Ripe Olives
12 6-inch corn tortillas
3 cups - finely shredded Mexican blend cheese
4 - large eggs
Start by preheating your oven to 400° F.
In a medium sauce pan, heat the enchilada sauce.
In medium frying pan, heat 1 inch of canola oil over medium heat.
In a separate large frying pan, combine the shredded chicken and 2 cups of the sliced black olives with 2 cups of the warm enchilada sauce. Set aside and keep warm.
Using a pair of tongs, quickly dip a tortilla into the hot oil for about 10 to 15 seconds. Then quickly dip the tortilla in the remaining enchilada sauce; immediately place on a plate. Repeat for all the tortillas.
To put it all together, place a tortilla on to an oven-safe serving plate and top with 1/2 cup of the chicken mixture and 1/4 cup of the cheese blend. Repeat one more time.
Top with one more tortilla dipped in the sauce—that’s 3 tortillas in total--and cover with 1/4 cup of the cheese blend. Bake the stacks for 5 minutes or until the cheese is melted, but not browned.
While the enchiladas are in the oven, prepare 4 sunny-side up eggs. When the enchilada stacks come out of the oven drizzle each one with enchilada sauce and top each stack with a fried egg and sprinkle some of the remaining sliced black olives.
Serve immediately with a small green salad topped with sliced black olives and a scoop of guacamole.