Tex-mex tortilla stack

8 servings

Ingredients

Quantity Ingredient
1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken
1 cup Finely chopped, peeled
Jicama
½ cup Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed
2 cups Chopped lettuce
1 16-oz. can refried beans
With green chili peppers or
Mexican-style beans, drained
And mashed
1 8-oz. carton reduced-fat or
Regular dairy sour cream
½ cup Chopped red sweet pepper
⅓ cup Sliced green onion
1 cup Shredded lower-fat or
Regular cheddar cheese, or
Monterey Jack cheese with
Jalapeno peppers
¼ cup Sliced pitted ripe olives
Taco sauce (optional)

Directions

THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the ½ cup taco sauce; set aside.

PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.

REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours.

TO SERVE, cut into wedges. Pass taco sauce.

Makes 8 main-dish servings.

Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek

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