Preparation:
Heat oven to 450'F Remove ice glaze from frozen tenderloins by holding under lukewarm running watci for 1 to 2 minutes. Cut 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. Add second tortilla on top of rice mixture. Top 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.
busted by Judy R.
"When did my wild oats turn into shredded whea |
