Chicken Enchiladas

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Oxmoor House


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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

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