Red Enchiladas

Red Enchiladas

2 pounds of chicken

1 can of red enchilada sauce

1 can of Jalapeño

1 can of black olives

1 bag of shredded cheese

1 sprig of cilantro, chopped

2 spoons of olive oil

Heat a large skillet until hot. Add 3 tablespoons of olive oil and cook the chicken in the jalapeños until done. Shred the chicken when cooled and set aside. In a small skillet heat 2 tablespoons of olive oil and 1/4 cup of red enchilada sauce. Add tortilla and cook on each side until it starts to bubble. Transfer the tortilla to the baking pan and the chicken, black olives and cheese. Cover with foil and bake for 15 minutes until the cheese is melted.