Tex-mex chicken salad

 
                           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.
  
 
 
                    - - - - - - - - - - - - - - - - - -