BAKED CHICKEN AND BLACK OLIVE ENCHILADAS

Baked Chicken and Black Olive Enchiladas image

Here's a Mediterranean twist on a south-of-the-border favorite! We added sliced black olives to this family-pleasing baked chicken enchiladas recipe.

Provided by My Food and Family

Categories Home

Time 35m

Yield 10 servings

Number Of Ingredients 6

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Ingredients

1 Tbsp. corn oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 can (2.25 oz.) sliced black olives, drained
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
10 flour tortillas (8 inch)

Steps:

Heat oven to 350°F.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Stir in olives and 1/2 cup each salsa and cheese.
Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish. Top with remaining salsa and cheese.
Bake 20 min. or until heated through.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g