1 (4 ounce) can sliced black olives, drained
1 1/4 cups diced green olives
1/4 cup diced red onion
1 1/2 cups diced red bell pepper
1 onion, diced
1 large (8 ounce) container sour cream
1 (12 ounce) container taco sauce
1 (2 ounce) can sliced fresh mushrooms
1 (16 ounce) can chopped fresh tomatoes
1 (16 ounce) can roasted red chile peppers, drained
1 cup chopped green onions
1 tablespoon vegetable oil
1/4 cup chopped fresh parsley
Slic your chicken into thin strips and place them in a medium bowl.
In a large bowl, mix the olives, green olives, red onion, red bell pepper, onion, sour cream, taco sauce, sliced mushrooms, tomatoes and roasted red chiles.
In a medium bowl, mix the sour cream, diced avocado, chopped green onion, olive oil and sliced parsley. Mix well and pour into taco shells. Cover balls with plastic wrap and let sit overnight at room temperature.
Prepare the salsa according to package directions but add water to taste. Serve at room temperature.