Tex-mex chicken salad

Yield: 4 Servings

Measure Ingredient
2 cups Cooked chicken, duced
¼ cup Mayonnaise
¼ cup Sour cream
4 ounces Chpd green chilies, undraind
1 teaspoon Ground cumin
\N \N Salt and pepper to taste
1 small Onion, chpd
4 \N 8\" flour tortillas
1 cup Cheese, shredded
⅓ cup Sliced black olives
3 cups Lettuce, shredded
1 large Tomato, diced
\N \N Sour cream
\N \N Picante sauce


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.

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