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.
 
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