2 cups chopped cooked chicken1 cup jicama, peeled and finely chopped1/2 cup taco sauce8 flour tortillas, 10" diameter6 oz. container avocado dip2 cups chopped lettuce1 16 oz. can refried beans with green chili peppers (or Mexican style beans, drained and mashed)8 oz. container sour cream1/2 cup chopped red pepper1 cup shredded green onions1 cup shredded Pepper Jack cheese1/4 cup ripe olives, pittedsalsa as desired
Chicken Tortilla Stack Southwest Style
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 Chicken tortilla stack Mexican recipe!