Chicken Enchilada Pizzas

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!

• Ready In: 25 mins
• Serves: 4
• Yields: 4 tortillas

Ingredients

• 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
• 1⁄2 cup green chili salsa
• 1 (2 1/4ounce) 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.