Tex-Mex Chicken and Tortilla Stack
Recipe from
Better Homes and Gardens
The layered look is "in" for summer dining, especially with this quick-to-assemble Mexican entree. It's perfect for any summer party!
Servings:
Makes 8 main-dish servings.
Total Time:
30 mins
Ingredients
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1 9-ounce packagefrozen chopped cooked chicken (2 cups)see savings
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1 cupfinely chopped, peeled jicamasee savings
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1/2 cuptaco saucesee savings
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8 10-inchflour tortillassee savings
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1 6-ouncecontainer frozen avocado dip, thawedsee savings
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2 cupschopped lettucesee savings
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1 16-ounce canrefried beans with green chili peppers or Mexican- style beans, drained and mashedsee savings
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1 8-ounce cartonlight or regular dairy sour creamsee savings
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1/3 cupchopped red sweet peppersee savings
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1/3 cupsliced green onionssee savings
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1 cupshredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepenosee savings
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1/4 cupsliced pitted ripe olivessee savings
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Taco sauce (optional)see savings
Directions
1.
Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
2.
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 onions, and cheese.
3.
Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve immediately or cover and chill for up to 3 hours.
4.
To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings.
Nutrition information
Per serving: Calories 392, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 42 mg, Sodium 566 mg, Carbohydrate 42 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin A 13%, Vitamin C 26%, Calcium 29%, Iron 24%.
Percent Daily Values are based on a 2,000 calorie diet
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