Tex-Mex Chicken Salad

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Tex-Mex Chicken Salad
Categories: Greensalads, Southwest, Left chick
Yield: 4 servings

MMMMM------------------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.

MMMMM