Ingredients
- 10 flour tortillas
- 6 avocado dip (frozen)
- 2 c lettuce (chopped)
- 16 oz refried beans with green chili peppers
- 8 oz carton fat (reduced)
- 9 oz chicken (frozen chopped cooked)
- 1/2 c taco sauce
- 1 c cheddar cheese (shredded)
- 1/2 c sweet pepper (chopped red)
- 3/8 c green onion (sliced)
- 1/4 c pitted ripe olives (sliced)
- some taco sauce
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 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. Makes 8 servings.
