LAYERED TORTILLA SANDWICH

2 cups diced, cooked chicken or turkey
1 cup shredded lettuce
1 can (4 oz.) diced green chili peppers, drained
2 tbsp snipped fresh cilantro or parsley
8 flour (10-inch) tortillas
1 container (6 oz.) frozen avocado dip, thawed
1 can (16 oz.) refried beans
1 cup sour cream
1 1/2 cups (6 oz.) cheddar cheese or Monterey jack cheese, shredded
1/4 cup chopped tomatoes
1 tbsp sliced pitted ripe olives
2 tbsp 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.

Servings: 8
Northwest News Home & Garden by Karen Diefendorf nwnews Cinco de Mayo recipe