2 lbs. chicken breasts

1 bunch Cilantro

2 dzn. Yellow corn tortillas

2 32 oz. cans red palmas sauce

2 16 oz. cans black olives, chopped

2 C veg. Oil

2 bunches green onions, chopped

2 T corn starch  (optional)

4 C jack & cheddar cheese, shredded

Pre-heat oven to 350 Spray casserole dish with cooking spray and cover the bottom with sauce.

Boil and shred chicken and set aside. Thicken red sauce with corn starch. Or let it simmer down until it is thicker.

Heat tortillas in oil until pliable. Or a few seconds in the microwave. Fill with chicken, olives, cilantro and onions, roll up and place in casserole.

Pour red sauce (or green) over enchiladas and sprinkle with cheese.

Bake for 35-40 minutes.

    Love enchaladas. 
            For chicken I get rotiserie chicken from Costco, take the meat off the bones (save everything but the meat and make chicken stock when I have three or four packages.) and use it for salads, sandwiches, soups and enchaladas.
            Tortillas?  I  get large Carb Balance Whole Wheat Tortillas that have 21 grams of fiber in each one.
             Sauce?  Recently we've been using green sauce or I make the sauce we use for Chiliquilas.  And, because I'm lazy, I often do not thicken the sauce.