1 pound fast-cooking corn tortillas
1 (8 ounce) package cream cheese
1 (4 ounce) can sliced ripe olives, drained
1 (8 ounce) can diced green chile peppers, drained
1/2 cup yellow salsa
1 (8 ounce) can crushed tomatoes
Preheat oven on broiler setting.
Slice out the tortillas. Cut between the layers to make 12 potato wedges. Secure under a large baking sheet.
Fry breasts in hot oil in a medium saucepan until golden brown. Remove from heat, and place onto a large plate.
Place cream cheese cheese in shallow pan. Fold over to completely encase cheese. Spread cream cheese mixture evenly over both sides of each tortilla. Serve immediately and refrigerate dough to chill in refrigerator.
Preheat oven on broiler setting. Brush with brown spray and sprinkle with shredded cheese, crushed tomatoes, salsa, and tomatoes.