Ingredients
Equipment
Method
- Preheat oven to 375°F.
- Cook chicken chunks according to the directions on the taco seasoning packet. Allow to cool for about 10 minutes after cooking.
- Spread 1/4 cup of enchilada sauce across the bottom of a 9x13 baking dish.
- In a large bowl, combine the seasoned chicken, salsa, black beans, corn, and 1 cup of the shredded cheese. Mix gently until well combined.
- Spoon approximately 2/3 cup of the chicken mixture down the center of each flour tortilla. Roll them up and place seam-side down in the prepared baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they're completely covered to prevent drying out while baking.
- Sprinkle the remaining cup of cheese on top and garnish with the sliced olives.
- Bake for 20 minutes, or until the cheese is bubbling and the filling is heated through.
- Let stand for 5 minutes before serving.
Nutrition
Notes
For a spicier version, add diced jalapeños to the filling or use hot enchilada sauce. You can substitute the chicken with ground beef or turkey if preferred. These enchiladas freeze well - prepare through assembly, cover tightly with foil, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 45 minutes.
Serve with cilantro-lime rice, a fresh green salad, or Mexican street corn for a complete meal. Don't forget toppings like sour cream, guacamole, or fresh pico de gallo!