Southwestern Enchiladas


Blue Corn Tortillas 12 (3 per enchilada)

Roasted Chicken, shredded 2 cups (1/4 cup per enchilada)

Jack Cheese, grated 12 ounces (3 oz per enchilada)

Green Chile Sauce 3 cups (3/4 cup per enchilada)

Garlic Salt 1 tsp

Pepper 1 tsp

Eggs 4


1. Pull roasted chicken into 2-3 inch pieces. Toss with ½ teaspoon garlic salt and ½ teaspoon black pepper. TIP: to add moisture and flavor to your chicken, add ¼ cup warm chicken broth.

2. Each stack uses 3 blue corn tortillas. Start with 2 blue corn tortillas. Add 1/8 cup Green Chile Sauce, 1/4 cup of roasted chicken and 1 oz. of grated Jack Cheese, evenly coating both tortillas.

3. Stack tortilla 2 on top of tortilla 1 and top with the 3rd

4. Place on a baking sheet.

5. Add 1/2 cup of Green Chile Sauce to each enchilada stack, covering all edges.

6. Sprinkle 1 oz. of Jack Cheese on top of each enchilada stack.

7. Warm in a preheated oven at 375 degrees for 5 minutes. When cheese is melted remove from oven. Plate each enchilada.

8. Cook eggs Sunny Side Up on a hot griddle or stovetop pan. Top each enchilada stack with one egg.

9. Serve with rice and beans tortilla, like a sandwich.