| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Tex-Mex |
Greensalads, Southwest, Left chick |
4 |
Servings |
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, diced |
|
|
Sour cream |
|
|
Picante sauce |
INSTRUCTIONS
TASTE AND TOUR OF DALLAS
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.
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 11:47:26 -0700
From: Dan Schamber <dansch@haven.ios.com>
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”