Start by seasoning the chicken breast tenderloins with salt and pepper. Make sure to coat them evenly to enhance the flavor.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the seasoned chicken tenderloins to the skillet.
Cook the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. If you have a meat thermometer, ensure the internal temperature reaches 165°F.
Once the chicken is cooked, pour in the enchilada sauce and water. Stir well to combine, allowing the sauce to coat the chicken.
Reduce the heat to low and let the chicken simmer in the sauce for an additional 5 minutes. This allows the flavors to meld beautifully.
Remove from heat, garnish with fresh cilantro if desired, and serve hot. You can enjoy it over rice, in tortillas, or alongside your favorite sides.
