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| 6 | Chicken tenderloins; frozen, boneless/skinless |
| 1 3/4 Tasse | water |
| 1 | Box Uncle Ben's Country Inn Rice Dishes Spanish Rice |
| 6 | Flour tortillas; (8-inch) |
| 1/4 Tasse | Ripe olives sliced |
| 1 1/4 Tasse | Mexican-style cheese; shredded |
| 3/4 Tasse | Salsa |
| 1/3 Tasse | sour cream |
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Heat oven to 450°F.
Cut frozen tenderloins 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. Top with remaining tortillas; sprinkle 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.
Serves 2 to 3
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