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Ingredientes
- 1 x 9-ounce. pkg. (2 c.) frzn
- Â Â Minced cooked chicken
- 1 c. Finely minced peeled
- Â Â Jicama
- 1/2 c. Taco sauce
- 8 x 10-inch flour tortillas
- 1 x 6-ounce. container frzn
- Â Â Avocado dip thawed
- 2 c. Minced lettuce
- 1 x 16-ounce. can refried beans
- Â Â With green chili peppers or possibly
- Â Â Mexican-style beans liquid removed
- Â Â And mashed
- 1 x 8-ounce. carton reduced-fat or possibly
- Â Â Regular dairy lowfat sour cream
- 1/2 c. Minced red sweet pepper
- 1/3 c. Sliced green onion
- 1 c. Shredded lower-fat or possibly
- Â Â Regular cheddar cheese or possibly
- Â Â Monterey Jack cheese with
- Â Â Jalapeno peppers
- 1/4 c. Sliced pitted ripe olives
- Â Â Taco sauce (optional)
Direcciones
- THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 c. taco sauce; set aside.
- PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mix. 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 in half each of the lowfat sour cream, red pepper, green onion and cheese.
- REPEAT LAYERS, ending with remaining lowfat sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or possibly cover and refrigeratefor up to 3 hrs.
- TO SERVE, cut into wedges. Pass taco sauce.
- Makes 8 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 8 servings | |
| Calories 541 | |
| Calories from Fat 320 | 59% |
| Total Fat 35.69g | 45% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.02g | |
| Cholesterol 122mg | 41% |
| Sodium 550mg | 23% |
| Potassium 726mg | 21% |
| Total Carbs 19.91g | 5% |
| Dietary Fiber 8.1g | 27% |
| Sugars 3.26g | 2% |
| Protein 34.57g | 55% |
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