• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw chicken. In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings.

Tips

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

Nutrition Facts

392 calories; 15 g total fat; 3 g saturated fat; 42 mg cholesterol; 566 mg sodium. 42 g carbohydrates; 4 g fiber; 24 g protein; 134 RE vitamin a; 15 mg vitamin c; 293 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0