Tex-Mex Chicken and Tortilla Stack

The layered look is perfect for summer dining, especially with this quick-to-assemble Mexican entree.

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  • Makes: 8 servings
  • Start to Finish: 30 mins
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Tex-Mex Chicken and Tortilla Stack
9 ounce package frozen chopped cooked chicken (2 cups)
cup finely chopped, peeled jicama
cup taco sauce
10 inches flour tortillas
6 ounce container frozen avocado dip, thawed
cups chopped lettuce
16 ounce can refried beans with green chili peppers or Mexican- style beans, drained and mashed
8 ounce carton light or regular dairy sour cream
cup sliced green onions
cup shredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepeno peppers
cup sliced pitted ripe olives
Taco sauce (optional)
  1. Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.
  2. 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 onions, and cheese.
  3. 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.
  4. To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings.
From the Test Kitchen

Assemble tortilla stack. Cover and chill up to 3 hours.

Nutrition Facts (Tex-Mex Chicken and Tortilla Stack)
    Per serving:
  • 392 kcal cal.,
  • 15 g fat
  • (3 g sat. fat,
  • 42 mg chol.,
  • 566 mg sodium,
  • 42 g carb.,
  • 4 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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