Chicken Enchiladas

• 8 (6-inch) corn tortillas
• Cooking spray
• 1 1/2 tablespoons chopped onion
• 1 1/2 tablespoons chopped fresh cilantro
• 1 jalapeno 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

1. Preheat oven to 350u0b0.
2. Wrap tortillas in aluminum foil; bake at 350u0b0 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 jalapeno; saute until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.
3. 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 350u0b0 for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

corn tortillas, cooking spray, onion, fresh cilantro, pepper, chicken, enchilada sauce, cheddar cheese, tomato, olives, shredded iceberg lettuce

Taken from www.myrecipes.com/recipe/chicken-enchiladas (may not work)