Tex-Mex Tortilla Stack

1 9-oz. pkg. (2 cups) frozen

Chopped cooked chicken 1 c Finely chopped, peeled

Jicama 1/2 c Taco sauce

8 10-inch flour tortillas

1 6-oz. container frozen

Avocado dip, thawed 2 c Chopped lettuce

1 16-oz. can refried beans

With green chili peppers or Mexican-style beans, drained And mashed 1 8-oz. carton reduced-fat or

Regular dairy sour cream 1/2 c Chopped red sweet pepper

1/3 c Sliced green onion

1 c Shredded lower-fat or

Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers 1/4 c Sliced pitted ripe olives

Taco sauce (optional) 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 main-dish servings. Nutrition facts per serving: 392 cal., 15 g total fat (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g carbo., 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. SOURCE: BETTER HOMES AND GARDENS, July 1993 Shared by Cate Vanicek