1 pound of chicken tenders
1 can of Hunts Diced tomatoes
1 cup of Mexican style cheese
1 cup of Pepper Jack cheese
10 corn tortillas
Pace Picante sauce
1 small yellow onion
1/2 a cup of Chicken Broth
Pam non-stick spray
Dice up a small onion (1/2 onion) and sauté in a skillet with olive oil.
Then put in strips of chicken tenders (I cut up strips of chicken even more before putting in pan) with the onion.
Cover and when done only put chicken tenders on a plate.
Leave the onion in skillet.
Then put in a can of diced tomatoes, 1/2 cup of chicken broth, and some picante sauce in with the onions that are in the skillet. Cover and simmer.
Pre-heat your oven to 450.
While your oven is heating up, take out a Pyrex dish and spray it with Pam.
Then get out your corn tortillas and spread them on a cookie sheet. Brush or pour a little olive oil and spread over the tortillas. You only put olive oil and one side and do not turn over. Will only take a few seconds for them to soften and then take of oven. This allows them to soften.