4 CHICKEN BREAST HALVES, skinned
1 tsp. SALT
1/4 c. MAYONNAISE
1/4 c. SOUR CREAM
1 (4-ounce) can CHOPPED GREEN CHILES, undrained
1 tsp. GROUND CUMIN
1/4 tsp. SALT
1/8 tsp. PEPPER
1/4 c. ONION, chopped
4 (8-inch) FLOUR TORTILLAS
1 c. CHEDDAR CHEESE, grated
3 c. LETTUCE OR ROMAINE, chopped
For garnish: PICANTE SAUCE, GUACAMOLE, SOUR CREAM, drained and rinsed BLACK BEANS, and chopped CILANTRO

Place chicken in a pot, cover with water, add 1 tsp. salt and bring to boil. Cover, reduce heat and simmer for 20 minutes or until tender. Drain, cool and then shred or chop in small pieces.

Combine: mayonnaise, sour cream, chiles, cumin, salt, pepper, and onion. Add chicken. Refrigerate.

Sprinkle cheese on the tortillas and bake in a 300 degree oven for 10 minutes, or until the cheese melts. Transfer to individual serving plates.

Arrange lettuce on tortillas, top with chicken mixture, picante sauce, guacamole, and sour cream. Garnish with black beans and cilantro.