Description
A recipe for Mexican Snack Stacks

Ingredients

• 1/2 cup Ortega Salsa (any variety)
  
• 1/4 cup sour cream
  
• 1/2 cup finely chopped cooked chicken
  
• 8 8-inch Ortega Soft Tortillas
  
• 1/2 cup guacamole
  
• 1/3 cup Ortega Refried Beans
  
• 6 tablespoons (1 1/2 ounces) shredded Cheddar cheese
  
• 2 tablespoons chopped cilantro

Preparation
Heat oven to 350°F.

Mix 1/4 cup salsa, sour cream and chicken in small bowl.

Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.

Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole.

Top each stack with remaining 2 soft tortillas; sprinkle with cheese.

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

Sprinkle with cilantro. Cut each stack into 8 wedges.

Nutrition
no information available

Serves
Makes: 16 servings

Variations
no information available