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Cheesy Chicken Enchiladas




Source of Recipe


Taste of Home


Recipe Introduction


I made these for one of my brunches and they were the rave!


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 (Mexican Corn)
2 cups (8 oz) Mexican blend shredded cheese, divided
1 can (15 oz) mild enchilada sauce, divided
8 flour tortillas (6")
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