Cheesy Chicken Enchiladas

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  4 tbsp chopped or 40g

• Cheddar cheese

  4 cup, shredded or 452g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, medium or 368g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Olives

  Ripe, canned (small-extra large)

  8 tbsp or 67g

Directions

1. Preheat the oven to 350°F. Lightly coat a 9x13 inch baking dish with cooking spray.
2. Pound the chicken breasts to an even thickness. Heat olive oil in a nonstick pan over medium heat and cook the chicken for about 4 minutes per side, or until fully cooked to 165°F.
3. Cube or shred the cooked chicken and combine in a bowl with chopped onion, 1/4 of the shredded cheese, and 3/4 of the sour cream.
4. Divide the mixture evenly among the tortillas, roll each into an enchilada, and arrange in a single layer in the prepared baking dish.
5. In a saucepan over low heat, melt together the remaining cheese and sour cream. Pour this mixture over the enchiladas.
6. Bake in the preheated oven for 20 to 30 minutes, or until the enchiladas are hot and bubbly.
7. Top with diced tomatoes and sliced olives before serving.