Whether it’s game-time or dinnertime, these enchiladas will keep it happy time. You’ll need cumin, cilantro, salsa, enchilada sauce, and the fast-melting Sargento® Traditional Cut Shredded 4 Cheese Mexican. Enjoy the game. Enjoy the melt!
1 Tbsp. oil
1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
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.