You can save money and still prepare a party-pleasing and vegetarian hors doeuvre by omitting the chicken in this Mexican Tortilla Pie. Or you can substitute any leftover meat, such as turkey, pork or beef, for the chicken.
2 cup chopped cooked chicken
1 cup shredded lettuce
1 (4-ounce) can chopped green chiles, drained
1/4 cup minced fresh parsley, divided
8 (10-inch) flour tortillas
1 (8-ounce) can guacamole
1 (16-ounce) can fat-free refried beans
1 cup fat-free sour cream
6 oz shredded reduced-fat Cheddar cheese
1/4 cup chopped tomatoes
2 Tbsp sliced black olives
Combine chicken, lettuce, chilies and 2 tablespoons parsley in a medium bowl; stir well.
Place 1 tortilla on a plate. Layer with half the guacamole, a second tortilla, half the refried beans, a third tortilla, half the chicken mixture, a fourth tortilla, half the sour cream and half the cheese.
Place 1 tortilla on another plate. Repeat layering process with remaining ingredients.
Slice each tortilla stack into 8 wedges; arrange on a serving platter. Top with tomatoes, olives and remaining parsley.
Mexican Tortilla Pie tip: An electric knife is the easiest and cleanest way to slice this tortilla stack.