Hot Mexican Chicken Salads Recipe

Name: Hot Mexican Chicken Salads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 c. finely chopped onions; 1/2 c. sliced ripe olives; 1/2 c. sour cream; 1/2 c. mayonnaise; 1 (4 oz.) can chopped green chiles; 1 (1 1/4 oz.) pkg. taco seasoning; vegetable oil; 6 (8-inch) flour tortillas; thin avocado slices (optional); fresh cilantro sprigs (optional)

Servings: persons

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
3/4 c. finely chopped onions
1/2 c. sliced ripe olives
1/2 c. sour cream
1/2 c. mayonnaise
1 (4 oz.) can chopped green chiles
1 (1 1/4 oz.) pkg. taco seasoning
vegetable oil
6 (8-inch) flour tortillas
thin avocado slices (optional)
fresh cilantro sprigs (optional)

1
Combine chicken, 1 cup cheese and next 8 ingredients, stirring well.
2
Cover and chill.
3
Heat 1/2 inch of oil in a large deep skillet until hot.
4
Fry tortillas, one at a time, in hot oil (375u00b0) until crisp and golden.
5
Drain on paper towels.
6
Spoon chicken mixture evenly onto fried tortillas.
7
Sprinkle with remaining 1 cup cheese.
8
Place on baking sheets.
9
Broil 4 inches from heat 30 seconds or just until cheese melts.
10
If desired, garnish with thin avocado slices and cilantro.
11
Serve immediately.
12
6 servings.

1843

kcal

Calories

Fat

128

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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 more.

Yes, Hot Mexican Chicken Salads falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Mexican Chicken Salads

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