Preparation:
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, reserving brothe for other uses. Bone
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 sour cream and
tomato. Serve with picante sauce. Makes 4 servings. |
