Chicken Enchilada Stacks With Pico de Gallo and Watermelon Limeade

To make the chicken enchilada stacks: start by making the enchilada sauce by combining the chili powder, granulated garlic, onion powder, cumin, flour and chicken bouillon cube.

Mix the spices together until combined. Add the oil and mix the oil and the spices together completely. Make sure the flour is mixed with the oil. I like to to make sure the bullion cube is crushed.

Add the water to make the enchilada sauce and bring to a boil while stirring. The sauce will thicken, simmer for 2 minutes. Remove from the heat.

Spray a baking sheet with vegetable spray and set next to the enchilada sauce. Dip each corn tortilla (both sides) into the enchilada sauce. Place the dipped corn tortilla onto the prepared baking sheet and top with 1/2 cup of the chopped chicken and 1/4 cup of the shredded cheese. Place another dipped corn tortilla on top of the chicken and repeat. Finish by placing the one more dipped corn tortilla on top. Sprinkle with some extra cheese.

Repeat building the chicken enchilada stack three more times so you have 4 stacks.

Place them into a preheated 350 degree for 25 minutes or until the cheese has melted and the sauce is bubbling. When ready, remove from the oven, finish off with shredded lettuce, sour cream and fresh pico de gallo. Enjoy!

To make the Pico de Gallo: While the enchiladas are cooking, add the diced tomatoes, onions and chopped cilantro to a large bowl.

Add the fresh lime juice, vegetable oil, salt and pepper to taste and mix everything together until combined. Set aside.

To make the Watermelon Limeade: Add the de-seeded watermelon, peeled lime and mint leaves to the blender. Blend everything together until well blended. Serve over ice and enjoy!