Southwestern Chicken Salad(4 Servings)

• 4 chicken breasts
• 1/4 c. mayo
• 1/4 c. sour cream
• 1 (4 oz.) can chopped green chilies (undrained)
• 1 tsp. ground cumin
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 c. chopped onion
• 4 (8-inch) flour tortillas
• 1 c. shredded Longhorn cheese
• 3 c. shredded lettuce
• sour cream
• 1 tomato, diced
• picante sauce

1. Cook chicken.
2. Cool; shred into small pieces.
3. Combine mayo and 1/4 cup sour cream; stir well.
4. Add chilies and next 3 ingredients; stir well.
5. Combine chicken and onion; add to sour cream mix.
6. Stir, cover and refrigerate 2 hours.
7. Place tortillas on a baking sheet; sprinkle cheese over top.
8. Bake at 300u0b0 for 10 minutes, until cheese melts.
9. Transfer to individual serving plates.
10. Arrange lettuce over tortillas.
11. Top with chicken. Garnish with sour cream and tomato.
12. Serve with picante sauce.

chicken breasts, mayo, sour cream, green chilies, ground cumin, salt, pepper, onion, flour tortillas, longhorn cheese, shredded lettuce, sour cream, tomato, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696119 (may not work)