Ingredients
5 (4-ounce) skinned, boned chicken breast halves
Vegetable cooking spray
1-1/2 tablespoons chopped onion
1-1/2 tablespoons chopped cilantro
1 jalapeno pepper, seeded and chopped
3 (10-ounce) cans enchilada sauce, divided
8 (6-inch) corn tortillas
1-1/2 cups (6 ounces) cheddar cheese
1/2 cup diced tomato
1/3 cup sliced ripe olives
Preparation
Combine chicken and enough water to cover in a medium saucepan. Cook over medium heat for 15 minutes or until tender; drain and cool slightly. Shred chicken and set aside.
Coat a nonstick skillet with cooking spray (oil); place over medium-high heat until hot. Add onion, cilantro, and jalapeno pepper; saute until tender. Add 1 can enchilada sauce and chicken. Cook 5 minutes.
Soften tortillas. Fill each tortilla with chicken mixture; roll up, and place seam side down in a 13x9x2-inch baking dish.
Heat remaining 2 cans of enchilada sauce; pour over enchiladas. Top with cheese, tomato, and olives. Bake at 350 degF for 10 minutes or until cheese melts and enchiladas are thoroughly heated.
