8 (6-inch) corn tortillas Cooking spray 1 1/2 tablespoons chopped onion 1 1/2 tablespoons chopped fresh cilantro 1 jalapeño pepper, seeded and chopped 3 cups shredded cooked chicken breast 3 (10-ounce) cans enchilada sauce, divided 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese 1/2 cup diced tomato 1/3 cup sliced ripe olives 4 cups shredded iceberg lettuce
How to Make It
Preheat oven to 350°.
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. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.
Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.
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