Wednesday, February 10, 2010

Chicken Tortilla

1/2 cup Old El Paso® salsa (any variety)

1/2 cup sour cream or plain yogurt

1/4 cup chopped red bell pepper

1/2 cup finely chopped cooked chicken

Old El Paso® flour tortillas (8 inches in diameter)

1/4 cup guacamole

1/2 cup Old El Paso® refried beans

1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)

1. Heat oven to 350ºF. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken. 2. Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese. 3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

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