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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe is from my Betty Crocker Fast and Flavorful Cookbook. Great for a quick lunch or easy dinner. Cooks much faster than a pan of enchiladas! Ingredients:
4 flour tortillas (8-10 inches in diameter) |
1 tablespoon vegetable oil |
1 medium onion, thinly sliced (or diced) |
2 cups chopped cooked chicken breasts |
1/2 cup green chili salsa |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1/3 cup sour cream |
2 cups shredded monterey jack cheese (8 oz) |
Directions:
1. Heat oven to 400*.
2. Place tortillas on ungreased cookie sheet.
3. Bake till crisp, about 5-10 minutes.
4. Meanwhile, heat oil in 10 inch skillet and cook onions (medium heat).
5. Stir frequently until tender; remove from heat.
6. Add chicken, salsa and olives.
7. Spread sour cream evenly over tortillas.
8. Top with chicken mixture, then cheese.
9. Bake till cheese is melted, 5-8 minutes.
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