This is an easy Mexican dish that features chicken, cheese and rice. It's best for a quick lunch or dinner for two.
For this recipe you'll need: frozen chicken breast tenders, a box of Mexican rice, water, black olives, flour tortillas, 1 1/4 cups Mexican style cheese, salsa and sour cream.
Preheat oven to 450 degrees.
Cut chicken into 1-inch pieces.
In a large skillet pan, combine 1 3/4 cups of water, 1 box of Mexican style rice with seasoning packets and chicken pieces. Bring all to a boil. Cover pan and reduce heat to a simmer. Simmer for 10 minutes or until chicken juices run clear.
Fold 1/4 cup of black olives into the rice 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 of shredded Mexican cheese. Place remaining tortillas on top and sprinkle with remaining cheese. Bake in oven until lightly browned.
Serve with salsa and sour cream.
Makes 3 servings.
Bonus Recipe: Nacho Macaroni
To make this recipe you'll need: uncooked elbow macaroni, 1 jar nacho cheese dip, skim milk, crushed baked tortilla chips.
Prepare 8 ounces of macaroni according to package directions. Drain noodles and keep them warm.
Preheat oven to 300 degrees. In a large, glass measuring cup, combine the nacho cheese dip and 1/2 cup skim milk. Microwave on high for 2 minutes. Pour warm cheese over prepared macaroni; stir to mix well.
Prepare a 2-quart casserole dish with nonstick cooking spray. Add the macaroni to the casserole dish. Sprinkle 1/4 cup of crushed tortilla chips over macaroni. Bake for 20 to 30 minutes, or until dish is bubbly and a light brown color. Serve hot.
Makes 6 servings.
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