2 cups chopped cooked chicken 1 cup jicama, peeled and finely chopped 1/2 cup taco sauce 8 flour tortillas, 10" diameter 6 oz. container avocado dip 2 cups chopped lettuce 1 16 oz. can refried beans with green chili peppers (or Mexican style beans, drained and mashed) 8 oz. container sour cream 1/2 cup chopped red pepper 1 cup shredded green onions 1 cup shredded Pepper Jack cheese 1/4 cup ripe olives, pitted salsa as desired
1. Mix chicken, taco sauce, and jicama; set aside. 2. Place a tortilla on a platter. Spread with half the chicken mixture. Place a tortilla on top and spread with half the avocado dip. Sprinkle with half the lettuce. Top with a third tortilla; add half each of the sour cream, red pepper, green onions, and cheese. 3. Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. 4. To serve, cut into wedges and serve with salsa.
Enjoy this delicious Southwest tortilla stack Mexican recipe!