Ingredients
1-3/4 cups crushed nacho tortilla chips1/3 cup butter, melted3 packages (8 ounces each) cream cheese, softened1/2 cup mayonnaise1 envelope taco seasoning2 tablespoons all-purpose flour4 large eggs, lightly beaten1-1/2 cups finely chopped cooked chicken breasts1-1/2 cups shredded Mexican cheese blend1/3 cup finely chopped green onions1 cup sour creamWhole kernel corn, cubed avocado, chopped tomato and sliced ripe olivesSalsa, optionalAssorted crackers or additional nacho tortilla chips, optional
Preparation
Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
In a large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the chicken, cheese blend and onions. Pour over crust. Place pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set. Gently spread sour cream over the top; bake 10 minutes longer or until set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours or overnight.
Just before serving, remove sides of pan. Garnish with corn, avocado, tomato and olives. Serve with salsa and crackers if desired.
