1. Preheat oven to 350° F.

2. Place chicken in a large saucepan, and cover with water; bring to a boil. Reduce heat to medium, and cook 15 minutes or until chicken is done. Drain: let cool slightly. Shred chicken with 2 forks; set aside.

3. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, cilantro and jalapeño, and saute until onion is tender. Add shredded chicken and 1 can enchilada sauce, and cook 5 minutes, stirring occasionally.

4. Pour remaining 2 cans enchilada sauce into a small skillet; bring to a simmer. Dip tortillas, 1 at a time, into enchilada sauce; divide chicken mixture evenly among tortillas, and roll up

5. Place enchiladas, seamside down, in a 13 x 9 inch baking dish. Pour warm enchilada sauce over enchiladas; sprinkle with cheese. Bake at 350°F for 10 minutes or until enchiladas are thoroughly heated and cheese melts.

6. Sprinkle evenly with tomato and olives. Serve each enchilada over 1/2 cup lettuce.

adapted from: https://www.mexgrocer.com/121-chicken-enchiladas-ii.html