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Ingredients:
1 9-oz. pkg. (2 cups) frozen
1 chopped cooked chicken
1 cup finely chopped, peeled
1 jicama
1/2 cup taco sauce
8 10-inch flour tortillas
1 6-oz. container frozen
1 avocado dip, thawed
2 cup chopped lettuce
1 16-oz. can refried beans
1 with green chili peppers or
1 mexican-style beans, drained
1 and mashed
1 8-oz. carton reduced-fat or
1 regular dairy sour cream
1/2 cup chopped red sweet pepper
1/3 cup sliced green onion
1 cup shredded lower-fat or
1 regular cheddar cheese, or
1 monterey jack cheese with
1 jalapeno peppers
1/4 cup sliced pitted ripe olives
1 taco sauce (optional)
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),
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
Servings: 8
Old people shouldn't eat health foods. They need all the preservatives they can get. Robert Orben
More information:
Open Directory:
Mexican Recipes
Spicy Recipes
Mexico
Tex-Mex Tortilla Stack Recipe brought to you by Mexican Recipes To-Go
