Yields: 16 Servings

Mexican Tortilla Stacks


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)


Heat oven to 350
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