Chicken Enchiladas

Ingredients

• 3 cups chicken breast shredded cooked
• 8 6-inch corn tortillas ()
• 30 ounce enchilada sauce divided canned
• 1.5 tablespoons cilantro leaves fresh chopped
• 4 cups iceberg lettuce shredded
• 1  jalapeno seeded chopped
• 0.3 cup olives ripe sliced
• 1.5 tablespoons onion chopped
• 6 ounces sharp cheddar cheese shredded reduced-fat
• 0.5 cup tomatoes diced

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Wrap tortillas in aluminum foil; bake at 350 for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
3. Add onion, cilantro, and jalapeo; saut until onion is tender.
4. Add chicken and 1 can enchilada sauce; cook 5 minutes.
5. Spoon chicken mixture evenly down centers of tortillas.
6. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish.
7. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese.
8. Bake at 350 for 10 minutes or until enchiladas are thoroughly heated and cheese melts.
9. Sprinkle evenly with tomato and olives.
10. Serve over lettuce.