My Recipes

Title: Tex-Mex Tortilla Stack

User: nnss

Yield: 8 servings

Categories: mexican, beans, cheese

amount unit name
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
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.

Instructions:

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

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