Tostada Grande

• 1 head iceberg lettuce
• 2 c. tomatoes, seeded and chopped
• 1 c. green onions, sliced
• 1 (4 oz.) can diced green chilies
• 1/4 c. cilantro, chopped
• 1 large clove garlic, minced
• 3/4 tsp. oregano
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 2 c. chicken, cooked and shredded
• 1 c. ripe olives, sliced
• 8 large flour tortillas
• oil (for frying)
• 1 c. Cheddar cheese, shredded
• guacamole (optional)
• sour cream (optional)

1. Clean and shred lettuce and refrigerate in plastic bag or crisper.
2. Combine 1/2 cup green onion, tomato, green chilies, cilantro, garlic and 1/4 teaspoon each:
3. oregano, cumin and salt. Toss to mix well.
4. Set aside.
5. Combine chicken with olives and remaining green onions, oregano, cumin and salt.
6. Fry tortillas in hot oil; drain.
7. To serve, arrange tortilla shells on plate, fill with shredded lettuce and top with chicken mixture, tomato salsa, shredded cheese and guacamole and sour cream if desired.

tomatoes, green onions, green chilies, cilantro, clove garlic, oregano, ground cumin, salt, chicken, ripe olives, flour tortillas, oil, cheddar cheese, guacamole, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1922 (may not work)