Recipe - Tex-Mex Chicken Salad

TASTE AND TOUR OF DALLAS
2 cup Cooked chicken, duced
One fourth cup Mayonnaise
One fourth cup Sour cream
4 ounce 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
1/3 cup Sliced black olives
3 cup Lettuce, shredded
1 lg Tomato, minced
Sour cream
Picante sauce

Combine mayonnaise and One fourth 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 One fourth 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.

Posted to MealMaster Recipes List, Digest #151

Date: Fri, 31 May 1996 11:47:26 0700

From: Dan Schamber dansch@haven.ios.com