Four Cheese Chicken Enchiladas

Serves 8



1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces

1 pkg. (1.25 oz.) taco seasoning

2 cups chunky-style salsa

1 15 oz. can black beans, rinsed and drained

1 cup frozen or fresh corn

2 cups Sargento Fancy Shredded 4 Cheese Mexican Cheese, divided

20 oz. red or green enchilada sauce

8 (6-inch) flour tortillas

2 Tbsp. sliced black olives

2 Tbsp. sliced green onions or chopped cilantro

Sour cream, optional



Preheat oven to 375°F.


Heat oil in a large high-sided skillet set to 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 by placing inside a slightly damp paper towel, setting on a plate and microwaving for 30 seconds. 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. Bake in preheated oven for 20 minutes, or until cheese is melted and filling is hot. Garnish with olives, green onions/cilantro and serve with sour cream, if desired.