Ingredients:
* -2 pounds chicken tenders
* -1/2 cup flour
* -1/2 teaspoon garlic powder
* -1/2 teaspoon chili powder
* -1/2 teaspoon salt
* -2 tablespoons vegetable oil
* -1 16-ounce bottle salsa verde (I use Contadina)
* -8 ounces shredded cheese (Cheddar or Mexican-Blend)
* -1 small can sliced black olives
* -1/4 cup chopped cilantro
* -Flour tortillas, warmed
Method
Combine flour, garlic powder, chili powder, and salt in a shallow bowl or pie plate. Heat oil in skillet over medium-high heat. Dredge chicken tenders in flour mixture, then place in skillet to brown about 10 minutes, turning once. Pour salsa verde over browned chicken; cover and simmer for 10 minutes. Sprinkle with cheese and sliced olives. Cover and cook until cheese is melted. Sprinkle with chopped cilantro. Serve with warmed tortillas.
Notes:
Number of servings: 6
* -2 pounds chicken tenders
* -1/2 cup flour
* -1/2 teaspoon garlic powder
* -1/2 teaspoon chili powder
* -1/2 teaspoon salt
* -2 tablespoons vegetable oil
* -1 16-ounce bottle salsa verde (I use Contadina)
* -8 ounces shredded cheese (Cheddar or Mexican-Blend)
* -1 small can sliced black olives
* -1/4 cup chopped cilantro
* -Flour tortillas, warmed
Method
Combine flour, garlic powder, chili powder, and salt in a shallow bowl or pie plate. Heat oil in skillet over medium-high heat. Dredge chicken tenders in flour mixture, then place in skillet to brown about 10 minutes, turning once. Pour salsa verde over browned chicken; cover and simmer for 10 minutes. Sprinkle with cheese and sliced olives. Cover and cook until cheese is melted. Sprinkle with chopped cilantro. Serve with warmed tortillas.
Notes:
Number of servings: 6