The ingredients could have been configured as tacos, but they weren't. Drizzle some Hatch green chile enchilada sauce on the dish. Put corn tortillas on it. A little more sauce and some shredded chicken. A bit of cheese. Keep layering. Bake at 350F until bubbly and a little brown. View attachment 49896
It sure does. I have always thought that of stacked enchiladas. I figured out years ago that the enchilar part of making enchiladas, dipping the tortillas in hot enchilada sauce so they could be filled and rolled, was not that much fun and all too often yielded a few cracked or torn tortillas that refused to hold together. It greatly added to my already very high respect for Mexican cooks.Sounds like a recipe for Taco Lasagna.