Baked Chicken and Black Olive Enchiladas

• 1 Tbsp. corn oil
• 1 lb. boneless skinless chicken thighs, cut into bite-size pieces Safeway 1 lb For $1.99 thru 02/09
• 1 can (2.25 oz.) sliced black olives, drained
• 1 jar (16 oz.) TACO BELL Thick & Chunky Salsa, divided
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 10 flour tortillas (8 inch)

1. Heat oven to 350F.
2. Heat oil in large skillet on medium-high heat.
3. Add chicken; cook and stir 5 to 6 min.
4. or until done.
5. Stir in olives and 1/2 cup each salsa and cheese.
6. Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray.
7. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up.
8. Place, seam sides down, in prepared dish.
9. Top with remaining salsa and cheese.
10. Bake 20 min.
11. or until heated through.

corn oil, boneless skinless chicken thighs, black olives, taco, four cheese, flour tortillas

Taken from www.kraftrecipes.com/recipes/baked-chicken-black-olive-enchiladas-175751.aspx (may not work)