This simple dish is a Mexican, 's, cheese, chicken and rice. And 'better for a quick lunch or dinner for two.
For this recipe you need: frozen chicken breast tenders, a box with Mexican rice, water, black olives, tortillas, 1 1 / 4 cups Mexican-style cheese, sour cream and salsa.
Preheat oven to 450 degrees.
Chicken into 1 inch pieces.
In a large skillet, combines a 4.3 cups water 1 can of Mexican style rice with condiments and packagesChicken parts. Bring all bring to a boil. Cover pan and reduce heat to a simmer. Simmer 10 minutes until the juices go-ahead.
Fold olives 1 / 4 cup black rice in the mixture.
Take six 8-inch tortillas and spray them with nonstick cooking spray. Place 3 tortillas on a baking sheet and top each with 1 / 3 of the rice / chicken mixture and 1 / 3 cup shredded Mexican cheese. Place remaining tortillas and brush with remaining cheese. Cook until slightlybrowned.
Serve with sour cream and salsa.
Makes 3 servings.
Bonus Recipe: Macaroni Nacho
For this recipe you need: uncooked pasta, nacho cheese dip 1 cup, shredded skim milk, baked tortilla chips.
Prepare the macaroni according to package directions 8 ounces. Let noodles and keep warm.
Preheat oven to 300 degrees. In a large glass cup measure, combine the nachos with cheese sauce and 1 / 2 cup low-fat milk. Microwave on high for 2 minutes. Pourprepared hot cheese on pasta, stir to mix well.
Prepare a 2-liter pot with nonstick cooking spray. Add the macaroni to the casserole. Sprinkle 1 / 4 cup crushed tortilla chips over macaroni. Cook is crisp for 20 to 30 minutes or until light brown and flat. Serve hot.
Makes 6 servings.
