Jessica Alba's Chicken Enchiladas

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4 cups chicken stock

4 boneless, skinless chicken breasts (about 5 oz each), cut into strips

1 jalapeño pepper

1 clove garlic

1 jar (12 oz) salsa

1 cup shredded lowfat cheddar

1/2 cup shredded lowfat Monterey Jack

1/2 cup chopped fresh cilantro

1 can (2.25 oz) sliced black olives, drained

1 can (16 oz) traditional enchilada sauce

1 can (16 oz) green chile enchilada sauce

Mexican hot sauce

Cayenne pepper

Vegetable-oil cooking spray

8 corn tortillas (6 inches across)

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