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  • Tex Mex Tortilla Stack

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    Tex Mex Tortilla Stack
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 x 9-ounce. pkg. (2 c.) frzn
    •     Minced cooked chicken
    • 1 c. Finely minced peeled
    •     Jicama
    • 1/2 c. Taco sauce
    • 8 x 10-inch flour tortillas
    • 1 x 6-ounce. container frzn
    •     Avocado dip thawed
    • 2 c. Minced lettuce
    • 1 x 16-ounce. can refried beans
    •     With green chili peppers or possibly
    •     Mexican-style beans liquid removed
    •     And mashed
    • 1 x 8-ounce. carton reduced-fat or possibly
    •     Regular dairy lowfat sour cream
    • 1/2 c. Minced red sweet pepper
    • 1/3 c. Sliced green onion
    • 1 c. Shredded lower-fat or possibly
    •     Regular cheddar cheese or possibly
    •     Monterey Jack cheese with
    •     Jalapeno peppers
    • 1/4 c. Sliced pitted ripe olives
    •     Taco sauce (optional)

    Directions

    1. THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 c. taco sauce; set aside.
    2. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mix. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce.
    3. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add in half each of the lowfat sour cream, red pepper, green onion and cheese.
    4. REPEAT LAYERS, ending with remaining lowfat sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or possibly cover and refrigeratefor up to 3 hrs.
    5. TO SERVE, cut into wedges. Pass taco sauce.
    6. Makes 8 main-dish servings.

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