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Green Chili Chicken Enchilada Stacks

10 Corn Tortillas cut into 3 inch circles buttered on both sides

Filling:
Roast chicken breast with chopped onion and garlic.
Shred Chicken into bite size pieces
2 cups grated jack cheese

GREEN CHILE SAUCE:
1/4 c Olive oil
1 Clove garlic, minced
1/2 c Minced onion (optional)
1 T Flour
1 c Water
1 c Chopped green chiles (fresh  roasted or canned)
1 c. chopped cilantro (optional)
1 c sour cream
Salt to taste

Instructions

To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chiles, cilantro. Bring to a boil and simmer, stirring frequently for 5 minutes. Cool.  Pour into blender, add sour cream. Blend until smooth

Assembly

Spray 6 stack cylinders and place them on a sheet pan.  Layer the stack in the following order: 1 tortilla round, 1 tablespoon chicken, 1 tablespoon cheese,   Repeat 3 times and top with a fifth tortilla round.  Press down firmly.  Bake for 10 minutes.  To serve: slide a spatula under each stack cylinder and transfer to a serving plate with a puddle of sauce. Carefully unmold and garnish with scallions, cilantro, sour cream, avocado, and diced tomatoes and cheese.