Cheesy Chicken Enchiladas
- Reviews 1
Ready In: 35 mins
Serves: 6
Ingredients
- 1 tablespoon oil
- 1 lb boneless skinless chicken breast half, cut into 1/2-inch pieces
- 1 (1 1/4ounce) 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
Directions
- Heat oil in large skillet on medium heat; add chicken; cook and stir 3 minutes.
- Add taco seasoning; cook for an additional 2 minutes or until chicken is no longer pink.
- Stir in salsa, beans, corn and 1 cup cheese.
- 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. 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 preheated 375°F oven 20 minutes or until cheese is melted and filling is hot.
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