Cheesy Chicken Enchiladas
- 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
- 1 envelope taco seasoning
- 1 (16 oz.) jar chunky salsa
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (8.75 oz.) can whole kernel corn, drained
- 2 c. Mexican Blend shredded cheese, divided
- 1 (15 oz.) can enchilada sauce, divided
- 8 flour tortillas
- 2 Tbsp. sliced ripe olives
- 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 13 x 9 x 2-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 375u0b0 for 20 minutes or until cheese is melted and filling is hot.
chicken, taco, chunky salsa, black beans, whole kernel corn, shredded cheese, enchilada sauce, flour tortillas, olives
Taken from www.cookbooks.com/Recipe-Details.aspx?id=113053 (may not work)