Tex-Mex Tortilla Stack

• 2 c. chopped, cooked chicken
• 1 c. chopped jicama
• 1 c. taco sauce
• 8 flour tortillas
• 6 oz. avocado dip
• 2 c. lettuce, shredded
• 16 oz. refried beans with chile peppers
• 8 oz. sour cream
• 1/2 c. chopped sweet red peppers
• 1/2 c. sliced green onion
• 1 c. shredded sharp cheese
• 1/4 c. sliced black olives

1. Mix chicken, jicama and 1/2 cup taco sauce.
2. Set aside.
3. Place one tortilla on a platter.
4. Spread with half of chicken mixture. Spread half of avocado dip onto second tortilla; place, avocado side up, atop chicken.
5. Sprinkle with half of the lettuce.
6. Top with a third tortilla; spread with half of the beans.
7. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese.
8. Repeat layers, ending with sour cream, red pepper, green onion and cheese.
9. Sprinkle with olives.
10. Serve right away or cover and chill for up to 3 hours.
11. (It will cut easier if it is chilled.)

chicken, jicama, taco sauce, flour tortillas, avocado dip, beans, sour cream, sweet red peppers, green onion, sharp cheese, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=513173 (may not work)