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6 chicken tenderloins, frozen, boneless, skinless
1 3/4 cups water
1 box any brand spanish rice
6 flour tortillas (8-inch)
1/4 cup ripe olives -- sliced
1 1/4 cups Mexican-style cheese -- shredded
3/4 cup salsa
1/3 cup sour cream
Heat oven to 450 F.
Cut frozen tenderloins into 1-inch pieces.
In large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes.
Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese.
Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with salsa and sour cream.
1 3/4 cups water
1 box any brand spanish rice
6 flour tortillas (8-inch)
1/4 cup ripe olives -- sliced
1 1/4 cups Mexican-style cheese -- shredded
3/4 cup salsa
1/3 cup sour cream
Heat oven to 450 F.
Cut frozen tenderloins into 1-inch pieces.
In large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes.
Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese.
Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with salsa and sour cream.
