5 cups cooked diced chicken breast
2 cups shredded sharp cheddar cheese, divided
1 (15 oz) can red kidney beans, drained
1 large sweet red pepper, chopped
1/2 cup sliced ripe olives
1/2 cup sour cream
1/2 cup mayonnaise
1 (4oz) can chopped green chiles
1 pkg. taco seasoning or chicken taco seasoning
Vegetable oil
6 (8-inch) flour tortillas
Thin avocado
Fresh cilantro
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well. Cover and chill.
Heat 1/2 inch oil in a large deep skillet until hot. Fry tortillas, one at a time, in hot oil, until crisp and golden. Drain on paper towels.
Spoon chicken mixture evenly onto flour tortillas. Sprinkle with remaining 1 cup cheese. Place on baking sheet. Bake 400 until cheese melts. If desired, garnish with the avocado slices and cilantro. Serve immediately. Yield: 6 servings
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