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Cheesy Chicken Enchiladas




Source of Recipe


CAnn






List of Ingredients



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






Instructions



1. 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 13x9 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 375 degrees for 20 minutes or until cheese is melted and filling is hot.
   
2. Yield: 8 servings