The first time I made this recipe, I followed the directions exactly, but I found the chicken to be tough. So, the next time I made it, I poached the chicken tenders for 10 minutes in 1 cup of water, seasoned with salt and pepper, in a shallow skillet, covered. (Whole skinless boneless breasts would take 12 minutes.) I drained the chicken tenders, and when the meat was cool enough to handle, I shredded the chicken. Back to the recipe, I added the cooked chicken to the onions after they were cooked golden and continued with the recipe, buttering the outside of the tortilla, baking for 7 minutes on each side. The chicken came out tender and juicy this time!
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The first time I made this recipe, I followed the directions exactly, but I found the chicken...