Heat oven to 450 degrees F. Remove protective glaze from tenderloins by holding under lukewarm running water for 1-2 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 non-stick 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 5-7 minutes or until light brown. To serve, cut into wedges. Top with salsa and sour cream. Serves 2-3 people.
By Robin from Washington, IA
Could you use boneless chix breasts instead of the tenders? TIA, Robbyn
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