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

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

Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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 onions, and cheese.

  • 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.

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


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

Nutrition Facts

392 calories; fat 15g; cholesterol 42mg; saturated fat 3g; carbohydrates 42g; insoluble fiber 4g; protein 24g; vitamin a 133.9RE; vitamin c 15.4mg; sodium 566mg; calcium 292.8mg; iron 4.3mg.