Ole! Stacked Chicken Enchilidas with Fire Roasted Corn deconstructed Guacomole

So who out there is ready for Cinco De Mayo? Apparently this girl!!! This meal was conceived over leftover roasted chicken and a love of the term deconstructed.  Yup, I am just a big old dork, but I love the idea of deconstructed dishes.





natty light! (And I am not talking about Beer!)

 

Stacked Chicken Enchiladas with deconstructed Fire Roasted Corn-Guacamole
For enchilada sauce go HERE
and simply layer the tortillas with sauce, chopped chicken, cheese, sauce, etc until you have a good stack going (I did three tortillas). Cover top with cheese(I used Monterrey Jack) and bake in the oven @ 350 for 20 minutes uncovered.

Fire Roasted-Corn deconstructed Guacamole
2 Avocados chopped
1/2 onion finely minced
1 jalapeno de-seeded and finely minced
1 tomato chopped
1/2 cup fire roasted corn(<--Trader Joe's makes some bomb fire roasted corn, but you can use regular..or fire roast your own!)
2 tablespoons of chopped cilantro
1/2 tsp cumin
1/2 tsp lime
1/4 tsp garlic powder
1/2 tsp Agave Nectar
2 Tbsp. Balsamic vinegar
1/3 cup Olive Oil

In a medium size bowl combine avocado, onion, jalapeno, tomato and fire-roasted corn and gently mix.  In a small bowl combine chopped cilantro, cumin, lime, garlic powder, honey and balsamic vinegar and mix with a whisk.  Slowly pour in the olive oil, whisking to combine.  Pour vinaigrette over avocado mixture and refrigerate at least an hour before serving.