• Begin by heating a skillet on medium to medium-high heat, ensuring to coat it with non-stick spray.

For Enchiladas:

• Add the chicken to the skillet and cook for about 2-3 minutes on each side until golden brown. Stir in the minced garlic, tomatoes and chiles (with their juice), taco seasoning, and cilantro. Cover and let it simmer until the chicken is fully cooked and the juices diminish.
• Once cooked, turn off the heat and shred the chicken directly in the pan to keep it warm and minimize cleanup.
• Warm the tortillas slightly to make them easier to roll. Take about one-eighth of the chicken mixture along with a tablespoon of cheese, place it on each tortilla, and roll them up tightly.
• Place the rolled tortillas seam-side down in a baking dish that has been sprayed with non-stick spray. Pour the enchilada sauce over the top and sprinkle the remaining cheese on everything.
• Bake in a preheated oven at 350°F for 30 minutes. Optionally, garnish with chopped green onion and black olives. Serve with salsa and sour cream on the side!