Chicken Enchiladas

Preheat oven to 350 degrees. Lightly coat a 9“ x 13” baking dish with cooking spray.

Place chicken breasts in a large pot and cover with water. Bring to boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with two forks; set aside.

Lightly coat a large skillet with cooking spray and place over medium-hgih heat. Add green onion, cilantro and jalapeño; sauté for two minutes. Add shredded chicken and one can of enchilada sauce. Cook, stirring occassionally, until heated through, about five minutes.

Pour the two remaining cans of enchilada sauce in a medium bowl and microwave until warm, about two minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in the prepared baking dish.

Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.

Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy!