|Chopped onion||1 1⁄2 Tablespoon|
|Chopped fresh cilantro||1 1⁄2 Tablespoon|
|Jalapeno pepper||To Taste, seeded and chopped|
|Butter/Margarine||1 1⁄2 Teaspoon, melted|
|Shredded cooked chicken||5 Cup (80 tbs)|
|Canned enchilada sauce||30 Ounce, divided (3 Cans, 10 Ounce Each)|
|6 inch corn tortillas||8|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
|Diced tomato||1⁄2 Cup (8 tbs)|
|Sliced ripe olives||1⁄3 Cup (5.33 tbs)|
|Shredded iceberg lettuce||4 Cup (64 tbs)|
Cook first 3 ingredients in butter in a large skillet over medium-high heat, stirring constantly, until tender.
Stir in chicken and 1 can enchilada sauce; reduce heat, and cook 5 minutes, stirring occasionally.
Wrap tortillas in aluminum foil; bake at 350° for 12 minutes or until thoroughly heated.
Work with 1 tortilla at a time, keeping remaining tortillas covered and warm.
Spoon 1/4 cup chicken mixture down center of tortilla.
Roll up tightly, and place in a 13- x 9- x 2-inch baking dish, seam side down.
Repeat procedure with remaining tortillas and chicken mixture.
Heat remaining 2 cans enchilada sauce; pour over enchiladas.
Top with cheese, tomato, and olives.
Bake at 350° for 10 to 12 minutes or until cheese melts and enchiladas are thoroughly heated.
Serve enchiladas on bed of shredded lettuce.