1. Wrap tortillas in foil. Bake on a baking sheet for 15 minutes.
2. Spray skillet with cooking spray. Sauté cilantro, jalapeño and onion until onion is tender. Add chicken and 1 can of enchilada sauce. Cook 5 minutes.
3. Spoon chicken mix along down centers of tortillas. Roll tortillas. Place, seam side down, in a 13- x 9-inch baking dish.
4. Pour remaining 2 cans of heated sauce over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until thoroughly heated and cheese melts. Garnish with tomatoes and olives. Serve over lettuce.