Hot Mexican Chicken Salads

• 5 c. chopped, cooked chicken
• 2 c. (8 oz.) shredded sharp Cheddar cheese, divided
• 1 (15 oz.) can red kidney beans, drained
• 1 large sweet red pepper, chopped
• 3/4 c. finely chopped onions
• 1/2 c. sliced ripe olives
• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 1 (4 oz.) can chopped green chiles
• 1 (1 1/4 oz.) pkg. taco seasoning
• vegetable oil
• 6 (8-inch) flour tortillas
• thin avocado slices (optional)
• fresh cilantro sprigs (optional)

1. Combine chicken, 1 cup cheese and next 8 ingredients, stirring well.
2. Cover and chill.
3. Heat 1/2 inch of oil in a large deep skillet until hot.
4. Fry tortillas, one at a time, in hot oil (375u0b0) until crisp and golden.
5. Drain on paper towels.
6. Spoon chicken mixture evenly onto fried tortillas.
7. Sprinkle with remaining 1 cup cheese.
8. Place on baking sheets.
9. Broil 4 inches from heat 30 seconds or just until cheese melts.
10. If desired, garnish with thin avocado slices and cilantro.
11. Serve immediately.
12. Yield:
13. 6 servings.

chicken, cheddar cheese, red kidney beans, sweet red pepper, onions, olives, sour cream, mayonnaise, green chiles, taco seasoning, vegetable oil, flour tortillas, thin avocado, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065107 (may not work)