Free Recipe Tex-Mex Tortilla Stack 2
Recipe Type: M Recipes
Recipe Preparation: chill
Cooking Ingredients for Tex-Mex Tortilla Stack 2 Recipe
1 9-oz. pkg. (2 cups) frozen
And mashed
Chopped cooked chicken 1
8-oz. carton reduced-fat or
1 c Finely chopped, peeled
Regular dairy sour cream
Jicama 1/2
c Chopped red sweet pepper
1/2 c Taco sauce
1/3 c Sliced green onion
8 10-inch flour tortillas
1 c Shredded lower-fat or
1 6-oz. container frozen
Regular cheddar cheese, or
Avocado dip, thawed
Monterey Jack cheese with
2 c Chopped lettuce
Jalapeno peppers
1 16-oz. can refried beans
1/4 c Sliced pitted ripe olives
With green chili peppers or
Taco sauce (optional)
Mexican-style beans, drained
Tex-Mex Tortilla Stack 2 Preparation
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
Cooking Temperature:
Recipe Serves: 8
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