Tex-mex tortilla stack
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Tex-mex tortilla stack
  Tex-mex    Mexican    Beans    Cheese  
Last updated 6/12/2012 12:53:00 AM. Recipe ID 14760. Report a problem with this recipe.
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      Title: Tex-mex tortilla stack
 Categories: Mexican, Main dish, Beans, Cheese
      Yield: 8 Servings
      1    9-oz. pkg. (2 cups) frozen
           Chopped cooked chicken
      1 c  Finely chopped, peeled
    1/2 c  Taco sauce
      8    10-inch flour tortillas
      1    6-oz. container frozen
           Avocado dip, thawed
      2 c  Chopped lettuce
      1    16-oz. can refried beans
           With green chili peppers or
           Mexican-style beans, drained
           And mashed
      1    8-oz. carton reduced-fat or
           Regular dairy sour cream
    1/2 c  Chopped red sweet pepper
    1/3 c  Sliced green onion
      1 c  Shredded lower-fat or
           Regular cheddar cheese, or
           Monterey Jack cheese with
           Jalapeno peppers
    1/4 c  Sliced pitted ripe olives
           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.
  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.

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Recipe ID 14760 (Apr 03, 2005)

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