1. Preheat oven to 350 degrees; place rack in middle of oven. 2. Spray 13x9-inch baking dish with no-stick cooking spray. 3. After poaching the chicken, shred it and put into a large mixing bowl. Add to the chicken 1 cup of the Mexican cheese (reserve the remaining); 1/2 cup of the scallions (reserve the remaining); garlic powder, cumin, onion powder, lemon-pepper, and salt. Give a good toss. 4. To the chicken and cheese mixture add the black beans, corn, diced tomatoes, and 1 cup of the enchilada sauce (reserve the remaining); blend well and set aside. 5. Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm. 6. Completely submerge each tortilla (one-at-a-time) in the warmed sauce. Shake off the excess sauce and transfer the tortilla to a large plate. 7. Spoon about 1/3 cup of the chicken mixture evenly on each tortilla; roll up and place seam side down in the prepared baking dish. Repeat these steps with the remaining tortillas. 8. Pour the reserved enchilada sauce over the tortillas, spreading evenly and covering tortilla edges. Top with the olives, and the remaining cheese and scallions. 9. Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot. 10. Remove from oven and let stand for 5 minutes. Serve with some or all the garnishes. A freshly tossed green salad dressed in olive oil and red-wine vinegar will make this meal complete. ---------------------------------------------------------------------------
Nutrition
Ingredients
