---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX TORTILLA STACK
  Categories: Mexican, Main dish, Beans, Cheese
       Yield: 8 servings
  
       1    9-oz. pkg. (2 cups) frozen
            Chopped cooked chicken
       1 c  Finely chopped, peeled
            Jicama
     1/2 c  Taco sauce
       8    10-inch flour tortillas
       1    6-oz. container frozen
            Avocado dip, thawed
       2 c  Chopped lettuce
       1    16-oz. can refried beans
            With green chili peppers or
            Mexican-style beans, drained
            And mashed
       1    8-oz. carton reduced-fat or
            Regular dairy sour cream
     1/2 c  Chopped red sweet pepper
     1/3 c  Sliced green onion
       1 c  Shredded lower-fat or
            Regular cheddar cheese, or
            Monterey Jack cheese with
            Jalapeno peppers
     1/4 c  Sliced pitted ripe olives
            Taco sauce (optional)
  
   THAW CHICKEN: In a medium mixing bowl combine chicken,
   jicama, and the 1/2 cup taco sauce; set aside.
   
   PLACE ONE OF THE FLOUR TORTILLAS on a platter.  Spread
   with half of the chicken mixture.  Spread half of the
   avocado dip onto a second tortilla; place, avocado
   side up, atop chicken. Sprinkle with half of the
   lettuce. Top with a third tortilla; spread with half
   of the beans. Top with another tortilla; add half each
   of the sour cream, red pepper, green onion and cheese.
   
   REPEAT LAYERS, ending with remaining sour cream, red
   pepper, green onion, and cheese.  Sprinkle with
   olives. Serve right away or cover and chill for up to
   3 hours.
   
   TO SERVE, cut into wedges.  Pass taco sauce.
   
   Makes 8 main-dish servings.
   
   Nutrition facts per serving: 392 cal., 15 g total fat
   (3 g sat. fat), 42 mg chol., 566 mg sodium, 42 g
   carbo., 4 g fiber, 24 g pro. Daily values 13% vit A,
   26% vit. C, 29% calcium, 24% iron.
   
   SOURCE: BETTER HOMES AND GARDENS, July 1993
   
   Shared by Cate Vanicek
  
 -----