1 cup cooked and finely diced chicken breast
1/2 cup picante sauce (to taste)
1/2 cup finely shredded Cheddar cheese
1/3 cup sour cream
1/4 cup sliced black olives
30 Fillo cups
Directions: In a bowl, mix diced chicken and picante sauce together. Spoon into Fillo cups. Fill to top of cup, then put 1 to 1 1/2 teaspoons of shredded Cheddar cheese on top. Next add 1 teaspoon of sour cream, then top with a couple of sliced olives. Put on cookie sheet and bake at 350°F for 6 to 7 minutes. Serve cups in chafing dish or passed while warm.
Notes: Our family likes these warm so the shells are light and crisp.