Cut the uncooked chicken breasts into ½-inch wide strips. Put the chicken into a sauce pan and sprinkle the package of taco seasoning evenly over the chicken. Cover the chicken with water and simmer over a low heat until the chicken is cooked.
Get ready to assemble the enchiladas by organizing the cooked chicken, shredded jack cheese, black olives, fresh cilantro, and sour cream in a half-circle around the 8x11-inch glass baking dish. Spray the glass baking dish with a cooking spray so the enchiladas don’t stick. Then, heat the tortillas two at a time in a microwave oven for 20 seconds. Put the cooked chicken, shredded jack cheese, three black olives, fresh cilantro, and sour cream in each tortilla and then roll the tortilla so that all of the ingredients are wrapped up. Repeat this process with two enchiladas at a time until the dish is full. I usually get a dozen enchiladas in the dish. Pour the can of red enchilada sauce evenly over the enchiladas and top with the rest of the black olives and the package of shredded Cheddar cheese. Cook in a 350° oven for 30 minutes. Check to see if cheese and sauce are bubbling. If not, return to oven for 15 more minutes or until cheese and sauce bubble.