Assorted crackers or additional nacho tortilla chips, optional
Combine crushed tortilla chips and butter; press onto the bottom of a greased 9-in. springform pan.
In a large bowl, beat the cream cheese, mayonnaise, taco seasoning and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the chicken, cheese blend and onions. Pour over crust. Place pan on a baking sheet.
Bake at 325° for 60-70 minutes or until center is almost set. Gently spread sour cream over the top; bake 10 minutes longer or until set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 8 hours or overnight.
Just before serving, remove sides of pan. Garnish with corn, avocado, tomato and olives. Serve with salsa and crackers if desired.
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