Prep Time: 10 minutes
Cook Time: 25 minutes
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 scant 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.