Shelly's Recipe

CHEESY CHICKEN ENCHILADAS

Category: Chicken

1 lb boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 (1.25 oz) pkg taco seasoning
1 (16 oz) jar chunky-style salsa
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can whole kernel corn, drained
2 cups shredded 4 cheese Mexican Cheese, divided
1 (15 oz) can mild enchilada sauce
8 (6-inch) flour tortillas
2 tbsp sliced black olives
2 tbsp sliced green onions

Prepare chicken as directed on package of taco seasoning; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese.

Spread 1/4 cup enchilada sauce on bottom of 13x9-inch baking dish. Soften tortillas according to package directions. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish, seam-side-down.

Pour remaining sauce over tortillas; sprinkle with remaining cheese, olives and onions. Bake in preheat oven 375 20 minutes or until cheese is melted and filling is hot.