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    Cheesy Chicken Enchiladas


    Source of Recipe


    Taste of Home - Cooking School

    Recipe Introduction


    This tastes better than restaurant food. Goes great with Chiles Rellenos Casserole (Posted under casseroles).

    List of Ingredients




    1 pound boneless, skinless chicken breast halves, cut into 1/2 inch pieces
    1 envelope taco seasoning
    1 jar (16 oz) chunky salsa
    1 can (15 oz) black beans, rinsed and drained
    1 can (8 3/4 oz) whole kernel corn, drained
    2 cups (8 oz) Mexican blend shredded cheese, divided
    1 can (15 oz) mild enchilada sauce, divided
    8 flour tortillas (6 inches)
    2 Tbsp sliced ripe olives

    Recipe



    Prepare chicken with taco seasoning as directed on package of taco seasoning mix; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 13x9x2 inch baking dish. Place 2/3 cup chicken mixture down 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 ripe olives. Bake at 375F for 20 minutes or until cheese is melted and filling is hot.

    Yield: 8 servings

 

 

 

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