2 c. diced, cooked chicken
1 c. shredded lettuce
1 (4 oz.) can diced green chili peppers, drained
2 tbsp. snipped fresh cilantro or parsley
8 (10") flour tortillas
1 (16 oz.) can refried beans
1 (6 oz.) carton frozen avocado dip, thawed
1 c. sour cream (8 oz.)
1 1/2 c. shredded cheddar or Monterey Jack cheese
1/4 c. chopped tomatoes
2 tbsp. snipped fresh cilantro or parsley (garnish)

In large bowl, combine chicken, lettuce, chilies and cilantro or parsley; set aside. Place one of the flour tortillas on a large platter, spread with half of the avocado dip. Then 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 and spread with half of sour cream and half of the cheese. Repeat layers ending with the sour cream and cheese. Garnish with tomatoes and olives and cilantro or parsley. To serve, cut into wedges. If desired serve with salsa. Makes 8 servings.