Soft Taco Stacks

By carvalhohm

Ingredients

• 1 (16-ounce) can refried beans
• 9 (10-inch) flour tortillas, divided
• 1 (8-ounce) package shredded Mexican four-cheese blend
• 2 jalapeno peppers, seeded and chopped
• 1 1/2 cups chopped cooked rotisserie chicken
• 6 scallions, sliced
• 1 1/2 cups shredded lettuce
• 1 (8-ounce) jar salsa
• 1 avocado, diced
• 2 tomatoes, seeded and chopped
• 1/3 cup chopped fresh cilantro

Preparation

Step 1

Preheat oven 350 degrees F.

Spread beans on 1 side of 3 tortillas; place tortillas beans-side up on a baking sheet. Sprinkle evenly with cheese and next 3 ingredients.

Bake 15 minutes or until cheese melts. Remove from baking sheet.

Sprinkle baked tortillas evenly with lettuce; top each with 1 tortilla. Spread each tortilla top with 2 tablespoons salsa, and sprinkle evenly with avocado, tomatoes, and cilantro; top with remaining 3 tortillas. Cut into quarters; serve with remaining salsa.