Southwestern Chicken Salad
4 skinless, boneless, chicken breast halves
1 teaspoon salt
1/4 cup mayonnaise
1/4 cup can chopped green chiles, undrained
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup chopped onion
4 ( 8 inch ) flour tortillas
1 cup ( 4 ounces ) shredded Cheddar cheese
3 cups shredded lettuce
Place chicken in a Dutch oven; cover with water, and add 1 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.Drain chicken and shred into small pieces. Set aside. Combine mayonnaise and 1/4 cup sour cream, stirring well. Add chiles and next 3 ingredients, stirring well. Combine chicken and onion; add sour cream mixture, stirring to coat well Cover and refrigerate 2 hours. Place tortillas on a baking sheet; sprinkle cheese evenly over each tortilla. Bake at 300 degrees for 10 minutes or until cheese melts; transfer to individual serving plates. Arrange lettuce over tortillas; top each with one - fourth of chicken mixture. Garnish with additional sour cream and chopped tomato. Serve with picante sauce. Makes 4 servings
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