Serves 4
1 tablespoon of olive oil 10 chicken tenderloins cooked, shredded 1 cup diced onion 2 teaspoons of minced garlic 1/4 cup of chopped cilantro 1/2 teaspoon of salt 1 teaspoon of cumin 1/2 tsp dried oregano 1 teaspoon of chili powder 1/3 cup of chicken broth 1/2 cup of tomato sauce
8 flour tortillas 1 can of red enchilada sauce 1 cup of Mexican cheese
Sliced olives
Scallions 1. Preheat oven at 350 degrees. 2. Season chicken tenderloins with salt, pepper and garlic powder. Bake 20 mins. Shred chicken and set aside. 3. Increase oven temperature to 400 degrees. 4. Heat olive oil in skillet and add diced onions and garlic and cook until onions are translucent. 5. Add shredded chicken, salt, cilantro, cumin, oregano, chili powder, tomato sauce, chicken broth, and cook 4 to 5 minutes. Remove from heat. 6. Spray a 13 by 9-inch glass baking dish with non-stick spray. Put a few spoonfuls of chicken mixture into each tortilla and roll it. 7. Place on baking dish seam side down, top with enchilada sauce. 8. Then top with Mexican cheese and sliced olives. 9. Cover with aluminum foil and bake in the oven on the middle rack for 20-25 minutes.
Top with scallions, cilantro and sour cream if you wish.