Ingredients Jump to Instructions ↓

  1. 6 boneless skinless chicken tenderloins -- frozen

  2. 1 3/4 cups water

  3. 1 box uncle ben's mexican fiesta rice

  4. 6 flour tortillas

  5. 1/4 cup ripe olives -- sliced

  6. 1 1/4 cups mexican-style cheese -- shredded

  7. 3/4 cup salsa

  8. 1/3 cup sour cream

Instructions Jump to Ingredients ↑

  1. 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


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