Cheesy Chicken Enchiladas
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® 4 Cheese Mexican Shredded Cheese, divided
1 can (15 oz.) mild enchilada sauce
8 (6-inch) flour tortillas
2 Tbsp. sliced black olives
2 Tbsp. sliced green onions
Prepare chicken as directed on package of taco seasoning; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese.
Spread 1/4 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.