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Cheesy Chicken Enchiladas

Source of Recipe

taste of home


List of Ingredients

1 pound boneless skinless chicken breast halves -- cut 1/2" pieces
1 envelope taco seasoning mix
16 ounces chunky salsa
15 ounces black beans, rinse, drain
8 ounces kernel corn, drained
2 cups mexican blend shredded cheese
15 ounces mild enchilada sauce, divided
8 flour tortillas, 6"
2 tablespoons ripe olives, sliced


Recipe

Prepare chicken with taco seasoning as directed on package of seasoning mix; cool for 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on the bottom of a 13x9x2-inch baking dish. Place 2/3 cup chicken mixture down the center of each tortilla; roll up. Place in dish; seam side down, on top of sauce. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese and the sliced olives. Bake at 375ºF for 20 minutes or until cheese is melted and filling is hot.