Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Yield: Serves: 8
- 1064 people call this recipe a favorite
- Rating: (9 ratings)
- Add to My Recipe Box
- Share on Facebook
-
Tweet This
- Email to a Friend
- Print: Full Page
- Nutrition Information
Would you like to rate or favorite this recipe? Sign up for a free account, or sign in if you already have an account.
Cheesy 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
- 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.) Sargento® Fancy Shredded 4 Cheese Mexican Cheese, divided
- 2 cans (10 oz. each) mild enchilada sauce
- 8 (6-inch) flour 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. 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.
