Servings: 9

3/4 lb shredded cooked chicken ¾ lb shredded cooked chicken
1 15 Oz can black beans, drained and rinsed 1 15 Oz can black beans, drained and rinsed
1 10 oz can diced tomatoes with green chili peppers drained 1 10 oz can diced tomatoes with green chili peppers drained
1 4 oz can diced green chilies drained 1 4 oz can diced green chilies drained
1 tsp ground cumin 1 tsp ground cumin
1/2 tsp chili powder ½ tsp chili powder
1/2 tsp salt ½ tsp salt
1/2 tsp minced garlic ½ tsp minced garlic
1 cup shredded Mexican cheese blend 1 cup shredded Mexican cheese blend
18 6-in corn tortillas 18 6-in corn tortillas
Cooking spray Cooking spray

1. Preheat oven to 350° f.
2. Combined chicken, beans, diced tomatoes with green chili peppers, diced green chili peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat.
3. Place corn tortillas on a microwave safe plate cover with a wet paper towels; heat in microwave until tortillas are warm, about 30 seconds.
4. Spoon two to three tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, same side down, on a baking sheet. Spray the roll tortillas with cooking spray.
5. Bake in the preheated oven until lightly brown and crispy, about 30 minutes.