Directions:

Season chicken tenderloins and flatten (place in ziploc bag or on a plate covered tightly with plastic wrap, and use side of meat mallet to pound thin). Preheat oven to 350 degrees F.

Melt butter with olive oil in skillet over medium-high heat; place chicken pieces in skillet and cook about 4 minutes on each side until slightly browned and completely cooked through.

Meanwhile, in microwave-proof bowl stir together enchilada sauce, chicken broth, and half-and-half (OR sour cream - if using sour cream, use a little more chicken broth to keep sauce from being too thick). Microwave for 60 seconds, stir, and then cook for another 30 seconds 'til heated through.

In a small non-stick skillet on stovetop over medium heat, warm up the tortillas one at a time, about 30 seconds on each side until soft and pliable. Stack together on a kitchen towel or in a tortilla warmer.

When chicken is finished cooking, remove from skillet, shred or dice and place in large bowl. Stir 1 cup of enchilada sauce into chicken along with 1 cup of shredded cheese.

Spray a 3-quart baking dish with cooking spray. Place about 1/3 cup of enchilada sauce in a shallow layer in bottom of baking dish.

Place about 1/10 of chicken mixture into each corn tortilla, rolling up the tortilla and placing it seam-side down into the baking dish. Once all tortillas have been filled, pour remaining enchilada sauce over top of all, and sprinkle remaining cheese over top.

Place in oven at 350 degrees F and bake for 15 minutes until heated through and cheese is melted.