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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is great warm or cold. Makes 1, but, Bryan and I can usually split it. From a local news program. The actual recipe calls for 8 tortillas, one between each ingredient. In the directions, I am including the way that I like to layer it. Read more . Easy to make it the way you would like best! Ingredients:
2 cups cooked diced chicken |
1 10 oz. can diced tomatoes and green chilies |
8 10 tortillas |
1 6 oz. container guacamole |
2 cups chopped lettuce |
1 16 oz. can refried beans |
1 8 oz. carton sour cream |
1/2 cup ranch dressing mix |
1/3 cup sliced green onions |
2 cups shredded cheese |
1/4 cup sliced black olives |
*** when i don't have leftover chicken, i start with boneless, skinless breast tenderloins, chop into bite size pieces; saute in the skillet with cumin, seasoned salt, garlic pepper, and a little chili powder |
Directions:
1. In a large frying pan, heat chicken for about 3 minutes.
2. Add diced tomatoes and cook for 5 minutes or until liquid cooks away.
3. Set aside to cool.
4. In a small bowl, combine sour cream and ranch dressing mix.
5. Place a tortilla in the bottom of a 10 inch springform pan.
6. Spread with half the chicken mixture.
7. Top with half the guacamole
8. Sprinkle with half the lettuce.
9. Top with half the beans
10. Top with half the sour cream mix, green onions and cheese
11. Add another tortilla
12. Repeat layers ending with remaining sour cream, green onions and cheese.
13. Sprinkle with olives.
14. Serve immediately, or cover and chill 2-3 hours
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