4 chicken breast halves, skinned
1 tsp. salt
1/4 c. mayonnaise
1/4 c. sour cream
1 (4 oz.) can chopped green chilies, undrained
1 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. chopped onion
4 (8 inch) flour tortillas
1 c. shredded Longhorn cheese
3 c. shredded lettuce
Sour cream
1 sm. tomato, diced
Picante sauce

Place chicken in Dutch oven; cover with water and add 1 teaspoon salt. Cook, debone and shred chicken into small pieces. Set aside. Combine mayonnaise and 1/4 cup sour cream, stirring well. Add next 4 ingredients, stirring well. Combine chicken and onion; add sour cream mixture, stirring to coat well. Cover and refrigerate 2 hours.

Place tortillas on baking sheet; sprinkle cheese evenly over each tortilla. Bake at 300 degrees for 10 minutes or until cheese melts; transfer to individual serving plates. Arrange lettuce over tortillas; top each with one fourth of chicken mixture. Garnish with sour cream and tomato. Serve with picante sauce. Yield: 4 servings.