Mexican Tortilla Stacks

By rrxing

Ingredients

• 1/2 cup ORTEGA Salsa, any variety, divided
• 1/4 cup sour cream
• 1/2 cup finely chopped cooked chicken
• 8 (8-inch) ORTEGA Soft Flour Tortillas
• 1/2 cup prepared guacomole
• 1/3 cup ORTEGA Refried Beans
• 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
• Sour cream and chopped cilantro (optional)

Details

Servings 16
Adapted from ortega.com

Preparation

Step 1

Heat oven to 350 degrees. Mix 1/4 cup salsa, the chicken and 1/4 cup sour cream in a small bowl.

Place 2 tortillas on ungreased cookie sheet; spread each with salsa/chicken mixture. Spread 2 more tortillas with guacamole and place on top of chicken/salsa mixture.

Mix refried beans with remaining 1/4 cup salsa; spread on 2 more tortillas and place on top of guacamole. Top each stack with remaining 2 tortillas; sprinkle with cheese.

Bake 8-10 minutes until cheese is melted and filling is hot.

Top with sour cream and cilantro if desired. Cut each stack into 8 wedges.