2 c. diced cooked chicken
1 c. shredded lettuce
14 oz. can diced green chilies
2 tbsp. snipped fresh cilantro or parsley
8-10 inch flour tortillas
6 oz. frozen avocado dip, thawed
16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded Cheddar
1/4 c. chopped tomatoes
2 tbsp. sliced ripe olives
2 tbsp. snipped fresh parsley

Combine in a bowl and set aside: chicken, lettuce, green chilies, fresh parsley or cilantro.

Place one of the flour tortillas on a large platter. Spread with half the avocado dip. Then top with second tortilla. Spread with half the beans. Cover with a third tortilla. Sprinkle with half the chicken lettuce mixture. Add a fourth tortilla.

Spread with half of the sour cream. Sprinkle with half the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives and parsley. To serve, cut into wedges. Serve with salsa.