Categories: Lunch, Not tried

Ingredients

• 1 (6-in) corn tortilla
• 4 oz basic grilled (or store bought) chicken
• 3 tablespoons red enchilada sauce, divided
• 1 oz. 75% light cheddar cheese (Cabot's)
• 1 tablespoon sliced, canned black olives

Directions

1. Preheat oven to 400 degrees.

2. Bake tortilla on a small nonstick baking sheet 5 to 7 min. or until completely crisp. If air bubbles form while cooking, use a for to create a hole, then deflate with a spatula. Remove sheet from oven.

3. Meanwhile, toss chicken with 2 tblspn of enchilada sauce until well coated.

4. Spread chicken mixture on tortilla, top with cheese and black olives.

5. Transfer sheet to oven and bake for 2 to 4 minutes or until cheese is melted. Drizzle remaining tablespoon of enchilada sauce on top. Let stand for 4 minutes, then slice into four pieces.

Email to a friend | Print this recipe | Back