Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Chicken tenderloins; frozen, boneless/skinless |
| 1¾ cup | Water |
| 1 \N | Box Uncle Ben's Country Inn Rice Dishes Spanish Rice |
| 6 \N | Flour tortillas; (8-inch) |
| ¼ cup | Ripe olives; sliced |
| 1¼ cup | Mexican-style cheese; shredded |
| ¾ cup | Salsa |
| ⅓ cup | Sour cream |
Heat oven to 450øF.
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 ⅓ of cooked rice mixture, olives and ⅓ cup cheese. Top with remaining tortillas; sprinkle with remaining ¼ cup cheese.
Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with salsa and sour cream.
Serves 2 to 3
Typed and Busted by Carriej999@...
Serving Ideas : Bake 5 to 7 minutes, or until light brown. To serve, cut in Recipe by: Tyson and Uncle Ben's Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 28, 1998