INGREDIENTS
8
(6-inch) corn tortillas
Cooking spray
1 1/2 tbsp
chopped onion
1 1/2 tbsp
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
shredded reduced-fat sharp Cheddar cheese
1/2 cup
diced tomato
1/3 cup
sliced ripe olives
4 cups
shredded iceberg lettuce