Stacked Enchiladas

Source: Southwest Cookbook

Vegetable oil for frying
12 corn tortillas (6 inches)
1-1/2 cups (12 fl ounces) Green Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterrey Jack or Cheddar Cheese
3/4 cup finely chopped onion

Preheat oven to 350°F. Pour vegetable oil into a medium , heavy
skilled to depth of 1/2 inch. Heat the oil over medium high heat
to 375°F, or until a strip of tortilla browns in 60 seconds.
Soften the tortillas, one at a time, for about 5 seconds per side
in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened
tortilla into the sauce. Place 1 coated tortilla on an oven proof
plate and top with 1 tablespoons green cili sauce, 2 tablespoons
grated cheese and 1 tablespoon chopped onion; repeat twice so that
1 serving contains 3 layered tortillas. Repeat with the remaining
ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5
minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1-1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored,
seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
Salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions,
tomatillos and chicken stock. Bring to a boil over medium-high
heat' reduce heat and simmer until the liquid is reduced to about 1
cup about 15 to 20 minutes.

Pour the chicken stock mixture into a blender or food processor.
Add the Anaheim chilies, cilantro and lime juice; puree until
smooth. Add salt and pepper. Add the cream and mix again. Serve
warm. Keep 1 to 2 days refrigerated.