1¾ cups crushed nacho tortilla chips
⅓ cup butter, melted
3-8 oz. pkgs cream cheese
½ cup mayonnaise
1 envelope taco seasoning
2 Tbs. all purpose flour
4 eggs, lightly beaten
1½ cups finely chopped cooked chicken breast (or canned)
1½ cups shredded Mexican cheese
1 cup sour cream
⅓ cup finely chopped green onion
canned corn, cubed avocado, chopped tomato, black olives for garnish
assorted crackers, and tortilla chips.
Combine crushed tortilla chips and butter, press into a greased 9 in. spring form pan. In a large bowl, beat cream cheese, mayo, taco seasoning and flour until smooth. Add eggs, beat on low speed just until combined. Stir in chicken, cheese blend and onion, pour over crust. Place pan on baking sheet.
Bake @ 325º for 60-70 min until center is almost set. Gently spread sour cream over top.
Bake 10 min. longer until set.
Cool 1 hr. longer. Refrigerate for 8 hrs. or overnight.
Just before serving, remove sides from pan. Garnish with corn, avacado, tomato and olives or crushed nacho chips on top.
Serve with salsa and crackers.