layered tortilla sandwich

How To Make layered tortilla sandwich

• 1

  *Method of cooking chicken for this recipe is as follows. Cook chicken as the first step in this recipe. Cook the chicken by poaching: In a 10 inch skillet, bring 1 1/3 cups water to boiling. Stir in 1/4 tsp. salt. Add a bit of garlic, if you would like to add flavor. But, don't over do it; otherwise, the garlic might overpower the dish. Carefully, add 2 boneless chicken breasts. Reduce heat to simmer. Partly cover skillet and simmer (barely a bubbling) 10 minutes. Turn chicken over & cook 5 more minutes. Turn off heat, letting chicken stay in skillet, on burner, but not turned on, for another 5-10 minutes to continue cooking in the hot water. Test temperature with meat thermometer--should be 165 degrees. If not reaching high enough temp, let chicken stay in hot water, until reaches appropriate temp. All pinkness should be gone. Drain. Cool chicken, then cut up. Proceed with recipe.
• 2

  In a bowl, combine cooked chicken, lettuce, chilies and cilantro or parsley. Set aside.
• 3

  Place one flour tortilla on a large platter. Spread with half of the avocado dip. Top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken/lettuce mixture. Add a fourth tortilla. Spread with half of the sour cream; sprinkle with half of the cheese.
• 4

  Repeat layers, ending with sour cream and cheese.
• 5

  Garnish with tomatoes, black olives, and cilantro or parsley. To serve, cut into wedges. If desired, serve with salsa. Makes 8 servings.
• 6

  Nutrition per serving: 448 cal, 21g fat, 67 mg chol, 769 mg sod, 442 mg potassium, 43g carbs, 24 g protein.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card