Finger Foods #1 - Mexican Tortilla Stacks

We have a glorious cookbook that is 100 Best Holiday Appetizers.  I'm going to share a couple of the recipes that we really enjoy that are also quick and easy for regular every day fare.

The first one is Mexican Tortilla Stacks.  It's versatile and adaptable. Plus you can make a lot ahead of time and then toss in the oven to warm.  AND they're easy clean up.

1/2 c salsa
1/2 c chopped cooked chicken
1/4 c sour cream
8 8-inch soft flour tortillas
1/2 c prepared guacamole
1/3 c refried beans
Shredded Cheese of choice (Mexican blend works well)
Sour Cream and Cilantro - optional

Preheat oven to 350 degrees.  Mix 1/4 cup salsa, chicken and sour cream in a small bowl.  Place 2 tortillas on ungreased cookie sheet; spread with salsa-chicken mixture.  Spread 2 more tortillas with guacamole and place on top of salsa-chicken mixture.  Mix refried beans with remaining salsa; spread onto 2 more tortillas ans place on top of guacamole.  Top each stack with remaining 2 tortillas; sprinkle with cheese.

Bake 8 to 10 minutes until cheese is melted and filling is hot.  Top with sour cream and cilantro if desired.  Cute each stack into 8 wedges. 

Enjoy!