Chicken Enchiladas

INGREDIENTS

• 1 Tbsp. oil
• 1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
• 1 pkg. (1.25 oz.) taco seasoning reduced sodium
• 1 jar (16 oz.) chunky-style salsa
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (8 oz.) whole kernel corn, drained

• 2 cups (8 oz.) 2% Mexican Flavored Cheese or Cheddar, divided
• 2 cans (10 oz. each) mild enchilada sauce
• 8 (6-inch) whole wheat tortillas
• 2 Tbsp. sliced black olives
• 2 Tbsp. 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.
• Spread 1/2 cup enchilada sauce on bottom of 13x9-inch baking dish. 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.