Ingredients Jump to Instructions ↓

  1. 1 9-oz. pkg. (2 cups) frozen Chopped cooked chicken

  2. 1 c Finely chopped, peeled Jicama

  3. 1/2 c Taco sauce

  4. 8 10-inch flour tortillas

  5. 1 6-oz. container frozen Avocado dip, thawed

  6. 2 c Chopped lettuce

  7. 1 16-oz. can refried beans With green chili peppers or Mexican-style beans, drained And mashed

  8. 1 8-oz. carton reduced-fat or Regular dairy sour cream

  9. 1/2 c Chopped red sweet pepper

  10. 1/3 c Sliced green onion

  11. 1 c Shredded lower-fat or Regular cheddar cheese, or Monterey Jack cheese with Jalapeno peppers

  12. 1/4 c Sliced pitted ripe olives Taco sauce 

Instructions Jump to Ingredients ↑

  1. 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 —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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