Cheesy Chicken Enchiladas

• 1 tablespoon oil
• 1 lb boneless skinless chicken breast half, cut into 1/2-inch pieces
• 1 (1 1/4 ounce) package taco seasoning
• 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 sargento fancy shredded 4 cheese mexican cheese, divided
• 2 (10 ounce) cans mild enchilada sauce
• 8 (6 inch) flour tortillas
• 2 tablespoons sliced black olives
• 2 tablespoons sliced green onions

1. Heat oil in large skillet on medium heat; add chicken; cook and stir 3 minutes.
2. Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink.
3. Stir in salsa, beans, corn and 1 cup cheese.
4. Spray bottom of 13x-9-inch baking dish with nonstick cooking spray; spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish.
5. Soften tortillas according to package directions.
6. Place 2/3 cup chicken mixture down center of each tortilla; roll up.
7. Place in dish, seam-side-down.
8. Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions.
9. Bake in preheated 375F oven 20 minutes or until cheese is melted and filling is hot.

oil, chicken breast, taco seasoning, chunky salsa, black beans, whole kernel corn, sargento, enchilada sauce, flour tortillas, black olives, green onions

Taken from www.food.com/recipe/cheesy-chicken-enchiladas-455444 (may not work)