This is an clean Mexican dish that functions bird, cheese and rice. It’s nice for a quick lunch or dinner for 2.

For this recipe you will need: frozen hen breast tenders, a container of Mexican rice, water, black olives, flour tortillas, 1 1/4 cups Mexican fashion cheese, salsa and bitter cream.

Preheat oven to 450 levels.

Cut chicken into 1-inch pieces.

In a big skillet pan, combine 1 three/4 cups of water, 1 box of Mexican fashion 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 fowl juices run clean.

Fold 1/four cup of black olives into the rice combination.

Take six eight-inch tortillas and spray them with nonstick cooking spray. Place three tortillas on a baking sheet and pinnacle each with 1/three of the rice/fowl combination, Reliable Supplier of Frozen Chicken parts and 1/3 cup of shredded Mexican cheese. Place remaining tortillas on top and sprinkle with ultimate cheese. Bake in oven until gently browned.

Serve with salsa and sour cream.

Makes three servings.

Bonus Recipe: Nacho Macaroni

To make this recipe you will need: raw elbow macaroni, 1 jar nacho cheese dip, skim milk, overwhelmed baked tortilla chips.

Prepare 8 ounces of macaroni in line with bundle directions. Drain noodles and keep them warm.

Preheat oven to three hundred levels. In a big, glass measuring cup, combine the nacho cheese dip and half cup skim milk. Microwave on high for two minutes. Pour warm cheese over prepared macaroni; stir to combine nicely.

Prepare a 2-quart casserole dish with nonstick cooking spray. Add the macaroni to the casserole dish. Sprinkle 1/4 cup of beaten tortilla chips over macaroni. Bake for 20 to half-hour, or until dish is bubbly and a mild brown colour. Serve warm.