| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Cincodemayo | 8 | Servings | |
INGREDIENTS
| 2 | c | Diced, cooked chicken or turkey |
| 1 | c | Shredded lettuce |
| 1 | cn | (4 oz.) diced green chili peppers, drained |
| 2 | tb | Snipped fresh cilantro or parsley |
| 8 | Flour (10-inch) tortillas | |
| 1 | ct | (6 oz.) frozen avocado dip, thawed |
| 1 | cn | (16 oz.) refried beans |
| 1 | c | Sour cream |
| 1 1/2 | c | (6 oz.) Cheddar cheese or Monterey Jack cheese, shredded |
| 1/4 | c | Chopped tomatoes |
| 1 | tb | Sliced pitted ripe olives |
| 2 | tb | Snipped fresh cilantro or parsley |
| 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 Posted to MM-Recipes Digest V4 #124 by Becky <jbowde19@idt.net> on May 03, 1997
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