Ingredients:
3/4 lb boneless skinless chicken, poached for 25 minutes
water, to cover
1 small onions, quartered
salt
pepper
1 cup shredded romaine lettuce
1 (4 ounce) cans green chilies, drained
2 tablespoons fresh cilantro or 2 tablespoons parsley
8 10-inch flour tortillas
1 cup salsa
1 (16 ounce) cans refried beans
1 cup sour cream
1 1/2 cups shredded cheese
1/2 cup chopped tomatoes
2 tablespoons ripe pitted sliced olives
2 tablespoons fresh cilantro or 2 tablespoons parsley
Directions:
Poach chicken in enough water to cover for 25 minutes (Add onion and S&P to water to season while cooking).
Cool and shred chicken then add to lettuce, chilies and cilantro.
Set aside.
Place a tortilla on a platter.
Spread with 1/2 the salsa.
Spead 1/2 the refried bean on another torilla.
Place it on top of salsa layer.
Top with another tortilla and spread 1/2 the chicken mix on top of it.
Add a fourth tortilla, spread with 1/2 the sour cream then sprinkle with 1/2 the cheddar cheese.
Repeat layers: salsa, beans, chicken and cheese.
On the last layer w/cheese, top with tomatoes, olives and cilantro.
Cut in wedges and serve.
Servings: 16
Time preparation: 10 min.
Time total: 35 min.