Layered Tosada Bake

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)

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