Lined Pot

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.


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