Tex-Mex Chicken and Tortilla Stack
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INGREDIENTS 1 (9-ounce) package frozen chopped cooked chicken, 2 cups
1 cup peeled jicama, finely chopped
1/2 cup taco sauce
8 (10-inch) flour tortillas
1 (6-ounce) container frozen avocado dip, frozen, thawed
2 cups lettuce, chopped
1 (16-ounce) can refried beans with green chile peppers OR Mexican-style beans
drained and mashed
1 (8-ounce) carton sour cream
1/3 cup red sweet pepper, chopped
1/3 cup green onions, sliced
1 cup Cheddar, Cojack or Moterey Jack cheese with jalapeno peppers, shredded
1/4 cup sliced, pitted ripe olives
Taco sauce, optionalThaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
Place 1 of the flour tortillas on a platter. Spread with 1/2 of the chicken mixture. Spread 1/2 of the avocado dip onto a second tortilla; place avocado side up, atop chicken. Sprinkle with 1/2 of the lettuce. Top with a 3rd torilla; spread with half of the beans. Top with another tortilla; add 1/2 each of the sour cream, red pepper, green onions, and cheese.
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.
To serve, cut into wedges. Pass taco sauce.
Makes 8 servings