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Cheesy chicken enchiladas

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Ingredients/Components

boneless, skinless chicken breast halves, cut into 1/2-inch pieces - 1 lb
envelope taco seasoning - 1 item
jar chunky salsa - 1 oz
can black beans, rinsed and drained - 1 oz
75 oz
Mexican Blend shredded cheese, divided - 2 c
can enchilada sauce, divided - 1 oz
flour tortillas - 8 item
sliced ripe olives - 2 Tbsp

How to make cheesy chicken enchiladas:

Prepare chicken with taco seasoning as directed on package of taco seasoning mix; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 13 x 9 x 2-inch baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish seam side down, on top of sauce. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese and the sliced ripe olives. Bake at 375° for 20 minutes or until cheese is melted and filling is hot.

Recipe categories: Chicken, Main dish, Poultry.

Rating:

2.7

Average rating: 2.7, total votes: 3

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