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Tex-Mex Chicken and Tortilla Stack

Makes: 8 servings
Start to Finish 30 mins
Tex-Mex Chicken and Tortilla Stack
  • 1 9  ounce package  frozen chopped cooked chicken (2 cups)
  • 1  cup  finely chopped, peeled jicama
  • 1/2  cup  taco sauce
  • 8 10  inches  flour tortillas
  • 1 6  ounce container  frozen avocado dip, thawed
  • 2  cups  chopped lettuce
  • 1 16  ounce can  refried beans with green chili peppers or Mexican- style beans, drained and mashed
  • 1 8  ounce carton  light or regular dairy sour cream
  • 1/3  cup  chopped red sweet pepper
  • 1/3  cup  sliced green onions
  • 1  cup  shredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepeno peppers
  • 1/4  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)
  • Servings Per Recipe 8,
  • cal. (kcal) 392,
  • Fat, total (g) 15,
  • chol. (mg) 42,
  • sat. fat (g) 3,
  • carb. (g) 42,
  • fiber (g) 4,
  • pro. (g) 24,
  • vit. A (RE) 134,
  • vit. C (mg) 15,
  • sodium (mg) 566,
  • calcium (mg) 293,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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