6 chicken tenderloins
1 (10 ounce) package tortilla chips
2 tablespoons sour cream
1 (8 ounce) can sliced mushrooms
1 (8 ounce) package frozen mixed vegetables
Preheat oven to 350 degrees F (175 degrees C). Spread chicken with tortilla chips and place onto 8 baking sheets. Cook over low heat for about 1 1 hour, or until internal chicken juices run clear.
In a blender, combine chicken, two full cans of sour cream, mushrooms, vegetables and mixed cooked and mixed vegetables. Mix gently and return to pan. Place collards on top of chicken and serve hot.