1 lb. boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 envelope taco seasoning
1 (16 oz.) jar chunky salsa
1 (15 oz.) can black beans, rinsed and drained
1 (8.75 oz.) can whole kernel corn, drained
2 c. Mexican Blend shredded cheese, divided
1 (15 oz.) can enchilada sauce, divided
8 flour tortillas
2 tbsp. sliced ripe olives

Prepare chicken with taco seasoning as directed on package of taco seasoning mix; cool 10 minutes. Stir in salsa, beans, corn and 1 cup cheese. Spread 1/4 cup enchilada sauce on bottom of 13 x 9 x 2-inch baking dish. Place 2/3 cup chicken mixture down center of each tortilla; roll up. Place in dish seam side down, on top of sauce. Pour remaining enchilada sauce over tortillas; sprinkle with remaining cheese and the sliced ripe olives.

Bake at 375°F for 20 minutes or until cheese is melted and filling is hot.