This easy to assemble main course is a great way to make a meal out of a small amount of leftover chicken or turkey.
Sun Oven Enchilada Stack
5 (6-inch) corn tortillas
1 (12-ounce) jar tomato salsa
1 (14-ounce) can red kidney beans, drained
1 cup frozen corn kernels
1 small red bell pepper, seeded and thinly sliced
1 cup cooked chicken or turkey, shredded
1 cup Cheddar cheese, shredded
1/4 cup cilantro, chopped (optional)
Set Sun Oven out to preheat.
Line a pot with three 2-inch wide strips of aluminum foil. Place 1 tortilla in the pot. Spread with 1/4 of the salsa, beans, corn, bell pepper, and chicken and 1/5 of the cheese. Repeat with the remaining ingredients topping the last tortilla with the remaining cheese.
Cover and cook in the Sun Oven until heated through, 45 minutes to 1 hour. Use the foil strips to carefully transfer the stack from the pot to a serving dish. Top with cilantro. Cut into four wedges and serve.
Makes 4 servings.