Ingredients
4
flour tortillas (8 to 10 inches in diameter)
1
tablespoon vegetable oil
1
medium onion, thinly sliced
2
cups chopped cooked chicken
1/2
cup green salsa (salsa verde)
1
can (2 1/4 ounces) sliced ripe olives, drained
1/3
cup sour cream
1
cup shredded Monterey Jack cheese (4 ounces)
Preparation
Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.
While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion in oil, stirring frequently, until tender; remove from heat. Stir in chicken, salsa and olives.
Spread sour cream on tortillas. Top with chicken mixture and cheese. Bake 5 to 6 minutes, or until cheese is melted.
