Layered Tortilla Snack

• 34 lb boneless skinless chicken, poached for 25 minutes
• water, to cover
• 1 small onion, quartered
• salt
• pepper
• 1 cup shredded romaine lettuce
• 1 (4 ounce) can green chilies, drained
• 2 tablespoons fresh cilantro or 2 tablespoons parsley
• 8 10-inch flour tortillas
• 1 cup salsa
• 1 (16 ounce) can refried beans
• 1 cup sour cream
• 1 12 cups shredded cheese
• 12 cup chopped tomato
• 2 tablespoons ripe pitted sliced olives
• 2 tablespoons fresh cilantro or 2 tablespoons parsley

1. Poach chicken in enough water to cover for 25 minutes (Add onion and S&P to water to season while cooking).
2. Cool and shred chicken then add to lettuce, chilies and cilantro.
3. Set aside.
4. Place a tortilla on a platter.
5. Spread with 1/2 the salsa.
6. Spead 1/2 the refried bean on another torilla.
7. Place it on top of salsa layer.
8. Top with another tortilla and spread 1/2 the chicken mix on top of it.
9. Add a fourth tortilla, spread with 1/2 the sour cream then sprinkle with 1/2 the cheddar cheese.
10. Repeat layers: salsa, beans, chicken and cheese.
11. On the last layer w/cheese, top with tomatoes, olives and cilantro.
12. Cut in wedges and serve.

chicken, water, onion, salt, pepper, shredded romaine lettuce, green chilies, fresh cilantro, flour tortillas, salsa, beans, sour cream, shredded cheese, tomato, olives, fresh cilantro

Taken from www.food.com/recipe/layered-tortilla-snack-26900 (may not work)