The Sisters Cafe
4 flour tortillas (8-10 inches in diameter)
1 T. vegetable oil
1 medium onion, thinly sliced
2 c. chopped cooked chicken breast
½ c. green salsa (salsa verde)
1 can (2 ¼ oz) sliced ripe olives, drained
1/3 c. sour cream
1 c. shredded Monterey Jack cheese (4 oz)
1 large tomato, chopped (optional)
Chopped fresh cilantro
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, chopped tomatoes if desired, and cheese. Bake 5 to 6 minutes, or until cheese is melted. Sprinkle with chopped fresh cilantro.
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