Place the chicken in a gallon size, Ziploc bag, cover with 1 1/2 cups of the enchilada sauce. Remove air and seal. Marinate in the refrigeratore for 4-24 hours.

Remove chicken and discard the sauce the chicken was marinating in.

To Grill: Place the chicken on a hot grill, turn occasionally for even cooking. A few minutes before it's done brush with the remaining 1/2 cup of enchilada sauce.

To Bake: Place the chicken in a 9x13 baking dish. Bake at 350°F for 25 minutes. Brush the chicken with the remaining 1/2 cup of enchilada sauce and bake for an additional 10 minutes.

Let chicken rest for 5 minutes before serving.

Optional: top with sliced black olives and/or green onions.