Hot Mexican Chicken Salads

 

 

This recipe is from "Southern Living Cookbook Classics".  I've slightly adapted the original, as they fried flour tortillas & I substitute tostadas, which makes it easier.  It's a great way to use leftover chicken & quick to put together.  It also feeds a crowd!!  Here's the recipe:

5 cups chopped cooked chicken
2 cups shredded sharp cheddar cheese (I use a Mexican blend),  Divided
1 15 oz. can dark red kidney beans, drained
1 large sweet red pepper, chopped

3/4 cup onion, finely chopped

1/2 cup slices ripe olives

1/2 cup sour cream (I use light)

1/2 cup mayonnaise (I use light)

1 4.5 oz. can chopped green chilies

1 pkg taco seasoning

10-12 tostada shells, depending on how much filling you use

Garnish with sliced avocodo

Combine chicken,  1 cup cheese, & next 8 ingredients, stirring well.

Spoon chicken mixture evenly on the tostadas.  Sprinkle with remaining 1 cup cheese.

Bake at 375 degrees for about 20 minutes.  Garnish with the avocado slices.

NOTE:  This is also good baked in a casserole & used as a dip with tortilla chips.