Hot Mexican Chicken Salads - cooking recipe

Ingredients

5 c. chopped, cooked chicken
2 c. (8 oz.) Kraft shredded sharp Cheddar cheese, divided
1 (15 oz.) can red kidney beans, drained
1 large sweet red pepper, chopped
3/4 c. finely chopped onion
1/2 c. sliced ripe olives
1/2 c. sour cream
1/2 c. Kraft real 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)

Preparation

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 (375\u00b0).
Fry tortillas, one at a time, in hot oil until crisp and golden.
Drain on paper towels.