Recipe for Tex-Mex Tortilla Stack


1 9-oz. pkg. (2 cups) frozen chopped cooked chicken
1 cup finely chopped, peeled 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)


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.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here