Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     chicken breast halves -- skinned
  1           Teaspoon  salt
     1/4           Cup  mayonnaise
     1/4           Cup  sour cream
  1                Can  chopped green chiles -- (4-ounce) undrained
  1           Teaspoon  salt
     1/8      Teaspoon  pepper
     1/4           Cup  chopped onion
  4                     flour tortillas -- (8-inch)
  1                Cup  shredded Longhorn cheese
  3               Cups  shredded lettuce
                        sour cream
  1              Small  tomato -- diced
                        picante sauce

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.

Nutritional Information:

2541 Calories (kcal); 134g Total Fat; (47% calories from fat); 153g Protein; 182g Carbohydrate; 416mg Cholesterol; 6379mg Sodium