Chicken Enchiladas

1/2 pound of boneless skinless chicken breast, cut in 1/2 inch pieces
1 Tbsp oil
1 med onion chopped
2 cloves of garlic minced
1 3/4 cup prepared VE Poco Picante Salsa (divided)
1 cup frozen corn
1 tsp cumin, crushed
1 pkg (340g) Nachos & Tacos blend shredded cheese (divided)
1 pkg tortillas
Lettuce, shredded (optional)
Fresh tomatoes, chopped (optional)
Olives, sliced (optional)

1. Add oil to large frying pan and heat over medium heat. Add chicken, onion, and garlic and cook until chicken is almost done.
2. Add 3/4 cup salsa, corn and cumin. Cook and stir for 5 minutes. Stir in 2 cups of cheese and remove from heat.
3. Spoon chicken mixture in centre of each tortilla. Roll each tortilla and place seam-side down in 13"x9" dish. Spoon remaining salsa on top of tortillas.
4. Cover with foil and bake at 375 for 20-25 minutes. Remove from oven. Top with remaining cheese and let stand 5 minutes, or until cheese is melted, before serving.
5. When serving garnish each tortilla with shredded lettuce, chopped tomatoes and sliced ripe olives, if desired.

Option: try VE Fruit Salsa Mix for a milder taste or VE Caliente Salsa Mix for a HOT taste