Chicken Enchilada Pizzas

bug @<'s Note:

This recipe is from my Betty Crocker "Fast and Flavorful" Cookbook. Great for a quick lunch or easy dinner. Cooks much faster than a pan of enchiladas!

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 4

Yield: 4.0 tortillas

• 4 flour tortillas (8-10 inches in diameter)
• 1 tablespoon vegetable oil
• 1 medium onion , thinly sliced (or diced)
• 2 cups chopped cooked chicken breasts
• ½ cup green chili salsa
• 1 (2 ¼ ounce) can sliced ripe olives , drained
• 1⁄3; cup sour cream
• 2 cups shredded monterey jack cheese (8 oz)

Directions:

1. Heat oven to 400*.
2. Place tortillas on ungreased cookie sheet.
3. Bake till crisp, about 5-10 minutes.
4. Meanwhile, heat oil in 10 inch skillet and cook onions (medium heat).
5. Stir frequently until tender; remove from heat.
6. Add chicken, salsa and olives.
7. Spread sour cream evenly over tortillas.
8. Top with chicken mixture, then cheese.
9. Bake till cheese is melted, 5-8 minutes.