6 boneless, skinless chicken tenderloins, frozen 1 3/4 cups of water 1 box of Uncle Ben's® Brand Country Inn Rice Dishes - Spanish Rice 6 flour tortillas (8 inch) 1/4 cup of sliced ripe olives 1 1/4 cups of shredded Mexican style cheese 3/4 cup of salsa 1/3 cup of sour cream
Heat oven to 450ºF. Remove protective ice glaze from frozen tenderloins by holding under lukewarm running water for 1 or 2 minutes. Cut into 1 inch pieces. In a large skillet, combine water, rice and contents of seasoning packet, add chicken. Bring to a boil. Cover, reduce heat, simmer for 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 of cheese. Top with remaining tortillas, sprinkle with remaining 1/4 cup of cheese. Bake 5 - 7 minutes, or until light brown. To serve, cut into wedges. Top with salsa and sour cream. Serves 2 to 3
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