Tortilla Pie

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.

Ingredients

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

Directions

1. Combine chicken, lettuce, chilies and 2 tablespoons parsley in a medium bowl; stir well.

2. 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.

3. Place 1 tortilla on another plate. Repeat layering process with remaining ingredients.

4. Slice each tortilla stack into 8 wedges; arrange on a serving platter. Top with tomatoes, olives and remaining parsley.