Tex-Mex Tortilla Stack
Yield
8 servingsPrep
20 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked |
|
| 1 | cup |
jicama
|
|
| ½ | cup |
taco sauce
|
* |
| 2 | cups |
lettuce
chopped |
*
|
| 1 | can |
refried beans
|
*
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ¼ | cup |
olives
pitted, ripe, sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked |
|
| 237 | ml |
jicama
|
|
| 118 | ml |
taco sauce
|
* |
| 473 | ml |
lettuce
chopped |
*
|
| 1 | can |
refried beans
|
*
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 59 | ml |
olives
pitted, ripe, sliced |
*
|
Directions
In a medium mixing bowl combine chicken, jicama, and the ½ 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.
