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1
Preheat oven to 350 degrees; place rack in middle of oven.
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2
Spray 13x9-inch baking dish with no-stick cooking spray.
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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.
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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.
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5
Spread 1 cup of the encilada sauce in the baking dish. Heat the remaining in a large skillet until warm.
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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.
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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.
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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.
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9
Cover with heavy-duty foil and bake for 30 minutes, or until the cheese is bubbly and the filling is hot.
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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.
