Chicken Enchiladas

• 2 -3 boneless skinless chicken breasts
• 1 (14 ounce) canyellow corn, drained
• 1 (14 ounce) can black beans, drained
• 2 (12 ounce) cansold el paso red enchilada sauce, mild
• 1 cup shredded mexican-style cheese
• 12 flour tortillas, medium
• 1 (6 ounce) cansliced olives (optional)
• 1 diced tomato (optional)

1. Heat oven to 325 degrees.
2. Cook the chicken until done.
3. Use a food chopper to dice the chicken into very small pieces.
4. Combine chicken, corn, black beans, and 3/4 - 1 can of sauce, depending on taste.
5. Add 3/4 cup of the cheese to the mixture (more or less as you like).
6. Spray bottom of 9 x 13 pan with Pam and spread 1/4 cup of red sauce on the bottom.
7. Place 1 - 1 1/2 spoonfuls of the mixture into the center of a tortilla.
8. Spread lengthwise and roll tortilla up.
9. Place into pan seam side down.
10. Continue until you run out of mixture or tortillas.
11. Pour remaining red sauce (as much or little as you like) over the enchiladas, ensuring you cover the edges of each tortilla.
12. Garnish with remaining cheese, olives and diced tomatoes, as desired.
13. Bake in oven 25 minutes until heated through.

chicken breasts, canyellow corn, black beans, cansold, cheese, flour tortillas, olives, tomato

Taken from www.food.com/recipe/chicken-enchiladas-438053 (may not work)