Tex-Mex Chicken Salad

* Exported from MasterCook *

Tex-Mex Chicken Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- ------TASTE AND TOUR OF
DALLAS-----------------
2 c Cooked chicken, duced
1/4 c Mayonnaise
1/4 c Sour cream
4 oz Chpd green chilies, undraind
1 t Ground cumin
Salt and pepper to taste
1 sm Onion, chpd
4 8" flour tortillas
1 c Cheese, shredded
1/3 c Sliced black olives
3 c Lettuce, shredded
1 lg Tomato, diced
Sour cream
Picante sauce

Combine mayonnaise and 1/4 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 1/4 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.



- - - - - - - - - - - - - - - - - -