- 8 [6-inch / 15 cm] corn tortillas, cut in 6 wedges
- 2 Iceburg lettuce, shredded
- 3 large tomatoes, cut [1/4-inch / 1 cm pieces]
- 1 cup [250 mL] Mexican hot dressing
- 3 cups [750 mL] diced chicken or turkey
- 1/2 cup [125 mL] Cheddar cheese
- 1 can whole green chiles, drained, cut in thin strips
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- Heat tortillas in oven until crisp, cool.
- Arrange tortillas around salad bowl.
- Mix all other ingredients, keep in a cool place.
- Just before serving, spoon salad ingredients in the center of tortillas.
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