Chicken Enchiladas

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 -3 boneless skinless chicken breasts
• 1 (14 ounce) can yellow corn, drained
• 1 (14 ounce) can black beans, drained
• 2 (12 ounce) cans old el paso red enchilada sauce, mild
• 1 cup shredded mexican-style cheese
• 12 flour tortillas, medium
• 1 (6 ounce) can sliced olives (optional)
• 1 diced tomato (optional)

Recipe

• 1 heat oven to 325 degrees.
• 2 cook the chicken until done. use a food chopper to dice the chicken into very small pieces.
• 3 combine chicken, corn, black beans, and 3/4 - 1 can of sauce, depending on taste.
• 4 add 3/4 cup of the cheese to the mixture (more or less as you like).
• 5 spray bottom of 9 x 13 pan with pam and spread 1/4 cup of red sauce on the bottom.
• 6 place 1 - 1 1/2 spoonfuls of the mixture into the center of a tortilla. spread lengthwise and roll tortilla up. place into pan seam side down. continue until you run out of mixture or tortillas.
• 7 pour remaining red sauce (as much or little as you like) over the enchiladas, ensuring you cover the edges of each tortilla.
• 8 garnish with remaining cheese, olives and diced tomatoes, as desired.
• 9 bake in oven 25 minutes until heated through.