• 2 cups crushed nacho tortilla chips
• 1 stick butter, melted
• 3 (8 oz.) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup Your Preferred Buffalo Sauce
• 2 tbsp. ground cumin
• 1/4 cup all purpose flour
• 2 (10 oz.) cans Chicken in Water, drained
• 4 eggs, lightly beaten
• 2 cups shredded mexican cheese blend
• 1 cup sliced green onions
• 1 (8 oz) container sour cream

Garnishes:

• small sliced black olives
• diced tomatoes
• corn kernels

Preheat oven to 325F. Blend tortilla chips and butter. Press in a greased 9” spring form pan. Mix cream cheese, mayonnaise, cumin and flour until smooth. Add chicken, buffalo sauce, eggs and cheese. Beat on low speed until well mixed. Pour over crust and spread evenly, Place on baking sheet. Bake for 60 to 70 minutes until center is set. Spread sour cream evenly on top and bake an additional 10 minutes. Place in refrigerator for a minimum of 8 hours. Place on platter. Top with garnishes.

Tips: Serve with nacho tortilla chips, corn chips or crackers.