Tex-mex chicken salad

Yield: 4 Servings MMM

Ingredients:

• 2 c Cooked chicken duced
• 1/4 c Mayonnaise
• 1/4 c Sour cream
• 4 oz Chpd green chilies undraind
• 1 ts 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

Instructions:

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.

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