Cheesy Chicken Enchiladas

• 1 lb boneless skinless chicken breast, cut into chunks
• 1 (1/2 ounce) envelope taco seasoning mix
• 1 (16 ounce) jar chunky salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) can whole kernel corn, drained
• 2 cups shredded mexican cheese, divided
• 1 (15 ounce) can mild enchilada sauce, divided
• 6 large flour tortillas
• 2 tablespoons sliced ripe olives (optional)

1. Prepare chicken with taco seasoning as directed on package of taco seasoning mix, cool 10 minutes.
2. Stir in salsa, beans, corn, and 1 cup cheese.
3. Spread 1/4 cup enchilada sauce on bottom of 9 x 13 baking dish.
4. Place 2/3 cup chicken mixture down center of each tortilla, roll up.
5. Place in dish, seam side down, on top of sauce.
6. Pour remaining sauce over tortillas; sprinkle with remaining cheese and the olives.
7. Bake at 375 degrees F for 20 minutes or until cheese is melted and filling is hot.

chicken breast, taco, chunky salsa, black beans, whole kernel corn, mexican cheese, enchilada sauce, flour tortillas, olives

Taken from www.food.com/recipe/cheesy-chicken-enchiladas-263799 (may not work)