Salsa Stovall Chicken Enchiladas

• 4 to 5 boneless chicken breasts
• onion
• cilantro
• pickled jalapeno pepper
• 3 (10 oz.) cans enchilada sauce
• 1 pkg. corn tortillas
• 2 c. low-fat shredded Cheddar cheese
• 1 medium tomato
• 1 small can sliced black olives
• lettuce
• salt and pepper
• poultry seasoning
• garlic powder
• chili powder

1. Boil chicken and season with salt, pepper, poultry seasoning, onion and garlic.
2. Shred meat and let cool.
3. Spray a saucepan with Pam.
4. Heat and saute one seeded jalapeno pepper, onion and a little chopped cilantro.
5. Add one can of enchilada sauce, chicken and chili powder to taste.
6. Cook 5 minutes.

chicken breasts, onion, cilantro, jalapeno pepper, enchilada sauce, corn tortillas, lowfat shredded, tomato, black olives, salt, poultry seasoning, garlic, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892516 (may not work)