Hot Mexican Chicken Salads
Hot Mexican Chicken Salads is an impressive dinner. Made with 5 c. chopped, cooked chicken, 2 c. (8 oz.) shredded sharp cheddar cheese, divided, 1 (15 oz.) can red kidney beans, drained, 1 large sweet red pepper, chopped and 3/4 c. finely chopped onions, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well.
Cover and chill.
Heat 1/2 inch of oil in a large deep skillet until hot.
Fry tortillas, one at a time, in hot oil (375Β°) until crisp and golden.
Drain on paper towels.
Spoon chicken mixture evenly onto fried tortillas.
Sprinkle with remaining 1 cup cheese.
Place on baking sheets.
Broil 4 inches from heat 30 seconds or just until cheese melts.
If desired, garnish with thin avocado slices and cilantro.
Serve immediately.
Yield
6 servings.
π· Perfect Pairings
Complete your meal with these
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