Tex-mex Chicken Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
TASTE AND TOUR OF DALLAS
2 cup: Cooked chicken, duced
1/4 cup: Mayonnaise,
1/4 cup: Sour cream,
4 ounce: Chpd green chilies, undraind
1 tsp: 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 large: Tomato, diced
Sour cream,
Picante sauce,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp