Recipe - Layered Tortilla Sandwich

2 cup Diced, cooked chicken or
turkey
1 cup Shredded lettuce
1 cn (4 oz.) minced green chili
peppers, drained
2 tablespoon Snipped fresh cilantro or
parsley
8 Flour (10inch) tortillas
1 ct (6 oz.) frozen avocado dip,
thawed
1 cn (16 oz.) refried beans
1 cup Sour cream
1 One half cup (6 oz.) Cheddar cheese or
Monterey Jack cheese,
shredded
One fourth cup Chopped tomatoes
1 tablespoon Sliced pitted ripe olives
2 tablespoon Snipped fresh cilantro or
parsley
Salsa (optional)

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 MMRecipes Digest V4 #124 by Becky jbowde19@idt.net on May 03,
1997