1/4 cup olive oil
2 cloves garlic, minced
2 tablespoons chopped onion
3 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
1 teaspoon prepared mustard
1 (14 ounce) can peeled, crushed tomatoes with liquid
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh lemon peel
1/4 teaspoon dried basil
2 (4 ounce) cans sliced ripe olives, drained
1 (8 ounce) can crushed tomatoes with liquid
1 (7 ounce) can chopped fresh mushrooms, drained
1 (12 ounce) package chicken salad dressing
Place the olive oil into a large bowl and mash the garlic and onion together with a spoon. Mix in the chicken cubes.
Heat the olive oil in a large skillet over medium heat. Saute garlic and onion until translucent. Remove chicken from pan and place in a large bowl. Mix in the mustard, tomatoes, parsley, lemon peel, basil and olives. Mix well. Transfer chicken into the bowl, then toss in the crushed tomatoes with liquid. Transfer the mixture to the skillet; stir in the chicken, tomatoes and olives. Transfer skillet to the center of the pan.
Dilute chicken and vegetables in olive oil in a small saucepan. Mix in the salad dressing and serve enchiladas with chicken, lettuce, tomatoes and salsa.