Serves: 4
Total Calories: 1,329

12 corn tortillas
3 tablespoons unsalted butter or margarine
2 cups shredded rotisserie chicken
1/2 tablespoon cumin
1/2 tablespoon chili powder
1 (4-ounce) can diced mild green chili
3 green onions thinly sliced, tops included
1 cup corn
1 (28-ounce) can red enchilada sauce
1/2 cup salsa
2 tablespoons flour
4 cups grated sharp cheddar cheese

Turn toaster oven to convection bake at 350 degrees (or bake at 375 degrees).

In a frying pan, saute tortillas one at a time in a little butter over medium-high heat until cooked through but not crisp, about 30 seconds on each side.

Place chicken in a bowl and stir together with cumin, chile powder, chiles, onions, and corn.

In a separate bowl, stir enchilada sauce, salsa, and flour together. Lay 4 tortillas on an 8 x 11-inch baking sheet prepared with nonstick cooking spray. Spread a little chicken mixture over each tortilla. Sprinkle some of the cheese over chicken and then pour some sauce over top. Repeat this process to make a second layer. Finish with a tortilla, a thin layer of enchilada sauce and a little cheese on top of each stack. Bake for 35–40 minutes, or until cooked through and bubbly. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 1,329
Calories from Fat: 478

More Recipes from the 101 Things To Do With a Toaster Oven Cookbook:
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Chicken Enchilada Stacks
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Honey Mustard Nut Crusted Salmon
Turkey and Stuffing Rolls
Parchment Packet Fish Dinners
Parmesan Crusted Salmon Cakes
Saucy Chicken Thighs
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Chicken Confetti Rice Bake
Quick Chicken Pot Pies
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Baked Chicken Curry
Chicken Nachos Casserole
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