Not sure how the weather is in your corner of the world but today is horrible here in Chicago. I'm so thankful I did all my grocery shopping and errands yesterday before the big 'blizzard' hit!

To make some room in my freezer, I roasted a large chicken last night which I coated with a cinnamon chipotle rub and stuffed with 2 chopped limes. Delicious! We enjoyed some of the chicken for dinner yesterday with leftover Arroz con Gandules. I actually roast meats quite a bit for a few reasons...

1. Often times, large cuts of meat (pork, beef, chicken) cost less per pound than others.
2. Roasting a large cut of meat allows me to be creative and make other dishes using leftovers... stretching the cost a bit more!
   

So with leftovers of this Cinnamon Chipotle Lime Chicken on hand, I took a peek in my fridge to see what I could come up with. The Pièce de résistance? ... Chicken & Mango Salsa Tortilla Stack! It's a common dish layering tortillas, salsa, cheese and meat which is then baked. Very similar to a lasagna only kept stacked.


1 cup Mexican blend shredded cheese
1-2 cups Mango Salsa (or whatever salsa you have on hand)
1 cooked roast chicken breast (or use rotisserie chicken)
5-6 corn tortillas (6 inch size)

Preheat oven to 350 degrees.
In a round baking dish, spread about 1-2 tablespoons of salsa.
Place one tortilla over the salsa coated dish.
Top with 1/4 cup of shredded cheese.
Top with another tortilla.
Top tortilla with slices of chicken until covered.
Spread a few tablespoons of salsa over chicken.
Top with another tortilla.
Continue layering and stacking in whatever way you'd like until all ingredients are used.
The top layer should end with a tortilla and enough salsa to cover the top.
Bake uncovered in preheated oven for 30-45 minutes.
Serve with sour cream, a sprinkling of shredded cheese and a dollop of guacamole.