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Send a Meal Blog

Wednesday, June 27 2012

The layered look is "in" for summer dining, especially with this quick-to-assemble Mexican entree. It's perfect for any summer party!


Tex-Mex Chicken and Tortilla Stack
Recipe from 
Servings: Makes 8 main-dish servings.
Total Time: 30 mins
     9-ounce package  frozen chopped cooked chicken (2 cups)
     cup  finely chopped, peeled jicama
    1/2  cup  taco sauce
     10-inch  flour tortillas
     6-ounce  container frozen avocado dip, thawed
     cups  chopped lettuce
     16-ounce can  refried beans with green chili peppers or Mexican- style beans, drained and mashed
     8-ounce carton  light or regular dairy sour cream
    1/3  cup  chopped red sweet pepper
    1/3  cup  sliced green onions
     cup  shredded reduced-fat or regular cheddar cheese, Cojack cheese, or Monterey Jack cheese with jalepeno
    1/4  cup  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 onions, and cheese.
Repeat layers, ending with remaining sour cream, red pepper, green onions, and cheese. Sprinkle with olives. Serve immediately or cover and chill for up to 3 hours.
To serve, cut into wedges. Pass taco sauce. Makes 8 main-dish servings.

make-ahead tip
Assemble tortilla stack. Cover and chill up to 3 hours.
nutrition information
Per serving: Calories 392, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 42 mg, Sodium 566 mg, Carbohydrate 42 g, Fiber 4 g, Protein 24 g. Daily Values: Vitamin A 13%, Vitamin C 26%, Calcium 29%, Iron 24%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:49 pm   |  Permalink   |  0 Comments  |  Email

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