CHEESY CHICKEN ENCHILADAS
This recipe is another one of my favorites. Try it tonight….it’s really delicious.
1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 pkg. (1.25 oz.) taco seasoning
Cook Chicken pieces with water & seasoning just like you would ground beef in hot skillet
(you can also use ground beef or sausage instead)
1 jar (16 oz.) salsa
1 can (15 oz.) black beans, rinsed and drained
1 can (8 oz.) whole kernel corn, drained
2 cups (8 oz.) Shredded 4 Cheese Mexican Cheese
(or your favorite cheese blend)
1 can (15 oz.) mild enchilada sauce
8 (6-inch) flour tortillas
2 Tbsp. sliced black olives
Prepare chicken as directed on package of taco seasoning (for ground beef or chicken); cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 13×9-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.