Cheesy chicken enchiladas

Ingredients

• Onions

  Raw

  ¼ cup, chopped or 40g

• Cheddar cheese

  4 cup, diced or 528g

• Tortillas

  Ready-to-bake or -fry, corn

  8 tortilla or 192g

• Olives

  Ripe, canned (small-extra large)

  ½ cup or 67g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ full breast (both fillets) or 354g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

Directions

1. Preheat oven to 350F. Grease a 9x13 inch baking dish. Cook chicken: pound out chicken breast a bit to the same thickness by carefully using a kitchen mallet or the back of a heavy jar. Cook in a nonstick pan over medium heat with about a tsp of olive oil, about 4 minutes per side or until cooked through completely without any pink in the middle.
2. In a medium bowl, mix the chicken, onion, 1 cup Cheddar cheese, and 3/4 cup sour cream. Disperse the mixture evenly among the 8 tortillas.
3. Roll into enchiladas, and arrange in single layer in the prepared baking dish.
4. In a saucepan over low heat, melt together the remaining Cheddar cheese and sour cream. Pour over the enchiladas, and top with diced tomatoes and olives.
5. Bake in the preheated oven for 20 to 30 minutes, or until hot and bubbly.

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