Soft Taco Stacks

• 1 (16-ounce) can refried beans
• 9 (10-inch) flour tortillas, divided
• 1 (8-ounce) package shredded Mexican four-cheese blend
• 2 jalapeno peppers, seeded and chopped
• 1 1/2 cups chopped cooked chicken
• 6 green onions, sliced
• 1 1/2 cups shredded lettuce
• 1 (8-ounce) jar salsa
• 1 medium avocado, diced
• 2 medium tomatoes, seeded and chopped
• 1/3 cup chopped fresh cilantro

1. Spread beans on 1 side each of 3 tortillas; place tortillas, beans sides up, on a baking sheet. Sprinkle evenly with cheese and next 3 ingredients.
2. Bake at 350u0b0 for 15 minutes or until cheese melts. Remove from sheet.
3. Sprinkle 3 tortillas evenly with lettuce; top each with 1 tortilla. Spread each tortilla top with 2 tablespoons salsa, and sprinkle evenly with avocado, tomato, and cilantro; top with remaining 3 tortillas. Cut into quarters; serve with remaining salsa.
4. To lighten: Use fat-free refried beans and 2% reduced-fat cheese.

beans, flour tortillas, fourcheese, peppers, chicken, green onions, shredded lettuce, salsa, avocado, tomatoes, fresh cilantro

Taken from www.myrecipes.com/recipe/soft-taco-stacks (may not work)