Tex-Mex Chicken Salad

Recipe Ingredients

2 cups	125g / 4.4oz	Cooked chicken - diced
1/4 cup	59ml	Mayonnaise
1/4 cup	59ml	Sour cream
4 oz	113g	Chopped green chilies - undrained
1 teaspoon	5ml	Ground cumin
		Salt and pepper to taste
1		Onion - chop (small)
4		Flour tortillas
1 cup	146g / 5.1oz	Cheese - shredded
1/3 cup	78ml	Sliced black olives
3 cups	711ml	Lettuce - shredded
1 cup	62g / 2.2oz	Tomato - diced (large)
		Sour cream
		Picante sauce

Recipe Instructions

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.

Source:
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. A Taste and Tour of Dallas by Candy Coleman.

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