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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. Preheat oven to 350°.
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. Add onion, cilantro, and jalapeño; sauté 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 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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