Cheesy Chicken Enchiladas |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Easy and yummy weeknight meal. I like to serve these with nachos! Ingredients:
1 lb boneless skinless chicken breast, cut into chunks |
1 (1/2 ounce) envelope taco seasoning mix |
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 shredded mexican cheese, divided |
1 (15 ounce) can mild enchilada sauce, divided |
6 large flour tortillas |
2 tablespoons sliced ripe olives (optional) |
Directions:
1. 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.
2. Spread 1/4 cup enchilada sauce on bottom of 9 x 13 baking dish.
3. Place 2/3 cup chicken mixture down center of each tortilla, roll up. Place in dish, seam side down, on top of sauce.
4. Pour remaining sauce over tortillas; sprinkle with remaining cheese and the olives.
5. Bake at 375 degrees F for 20 minutes or until cheese is melted and filling is hot.
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