Ingredients:
2 cup diced, cooked chicken or turkey
1 cup shredded lettuce
1 can (4 oz.) diced green chili peppers,, drained
2 tbsp snipped fresh cilantro or parsley
8 flour (10-inch) tortillas
1 carton (6 oz.) frozen avocado dip, thawed
1 can (16 oz.) refried beans
1 cup sour cream
1 1/2 cup (6 oz.) cheddar cheese or monterey, jack cheese, shre
1/4 cup chopped tomatoes
1 tbsp sliced pitted ripe olives
2 tbsp snipped fresh cilantro or parsley
1 salsa (optional)
Instructions:
In a bowl, combine chicken or turkey, lettuce, chilies, and cilantro
or parsley; set aside. Place one of the flour tortillas on a large
platter. Spread with half the avocado dip, then top with a second
tortilla. Spread with half the refried beans, then cover with a third
tortilla. Sprinkle with half the chicken/lettuce mixture and add a
fourth tortilla. Spread with half the sour cream; sprinkle with half
the cheese. Repeat layers, ending with sour cream and cheese.Garnish
with tomatoes, olives, and cilantro or parsley. To serve, cut into
wedges. If desired, serve with salsa. Serves 8.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco
de Mayo recipe
Servings: 8
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