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Name: Chicken Enchilada Verde Stacks
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 12 (5"" corn tortillas; 1 1/2 cups green enchilada sauce; 4 cups cooked chicken , shredded / divided; 8 oz. monterey Jack cheese, divided; Thinly sliced radishes; Fresh Cilantro; lettuce, shreded; diced tomatoes

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INGREDIENTS

12 (5"" corn tortillas
1 1/2 cups green enchilada sauce
4 cups cooked chicken ; , shredded / divided
8 oz. monterey Jack cheese, ; divided
Thinly sliced radishes
Fresh Cilantro
lettuce, ; shreded
diced tomatoes

INSTRUCTIONS

1. Preheat oven to 425*

2. Arrange tortillas on 2 baking sheets (6 per sheet). Bake about 5 minutes, until slightly crisp and lightly browned, but NOT DRY.

3. Line 1 baking sheet with parchment paper. Lay 4 crisp tortillas on paper. Top each with 2 Tbls. enchilada sauce, 1/2 cup chicken, then 2 Tbls. cheese. TOP each with 2nd tortilla. REPEAT layers of sauce, chicken & cheese. TOP each with a 3rd tortilla, then

2 Tbls. sauce, then 2 Tbls. cheese. (You'll have 4 stacks with 3 tortillas each.).

4. BAKE 5 mins. til cheese is melted. TOP each with radishes & cilantro & serve immediately with lettuce & tomatoes on the side.

Refrigerate any leftovers.

Fred Meyer magazine

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Nutrition

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Serving Size: 1 Serving (296g)
Recipe Makes: 4 Servings

Calories: 364
Calories from Fat: 174 (48%)

Amt Per Serving		% DV

	Total Fat 19.3g	26 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 4.3g
Cholesterol 123.2mg		38 %
Sodium 121.5mg		4 %
Potassium 648.7mg		17 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 4.4g
Protein 39.6g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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