Tex-mex chicken salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked chicken, duced |
| ¼ | cup | Mayonnaise |
| ¼ | cup | Sour cream |
| 4 | ounces | Chpd green chilies, undraind |
| 1 | teaspoon | Ground cumin |
| Salt and pepper to taste | ||
| 1 | small | Onion, chpd |
| 4 | 8\" flour tortillas | |
| 1 | cup | Cheese, shredded |
| ⅓ | cup | Sliced black olives |
| 3 | cups | Lettuce, shredded |
| 1 | large | Tomato, diced |
| Sour cream | ||
| Picante sauce | ||
Directions
TASTE AND TOUR OF DALLAS
Combine mayonnaise and ¼ cup sour cream; stir well. Add the next 4 ingredients and add chicken and onions; stir well. Cover and refrigerate at least 2 hours. When ready to serve place tortillas on a baking sheet; sprinkle cheese evenly over each tortilla. Bake at 300 degrees until cheese melts; transfer to individual serving plates. Arrange lettuce over cheese; top each with ¼ of the chicken mixture. Garnish with olives, sour cream and tomato. Serve with picante sauce. Source: A Taste and Tour of Dallas by Candy Coleman.