Tex-mex Tortilla Stack

---------- Recipe via Meal-Master (tm) v8.02

Title: TEX-MEX TORTILLA STACK
Categories: Mexican, Main dish, Beans, Cheese
Yield: 8 servings

1 9-oz. pkg. (2 cups) frozen
Chopped cooked chicken
1 c Finely chopped, peeled
Jicama
1/2 c Taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
Avocado dip, thawed
2 c 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
1/2 c Chopped red sweet pepper
1/3 c Sliced green onion
1 c Shredded lower-fat or
Regular cheddar cheese, or
Monterey Jack cheese with
Jalapeno peppers
1/4 c Sliced pitted ripe olives
Taco sauce (optional)

THAW CHICKEN: In a medium mixing bowl combine chicken,
jicama, and the 1/2 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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