This is my new favorite easy recipe!
I found it in the cooking light November issue.
I used a grocery store rotisserie and shredded the chicken.
1 cup of chicken
1/3 cup of fresh salsa (in the fridge at the grocery store is fine)
1/4 cup canned unsalted black beans, drained and rinsed
1/4 cup frozen whole-kernel corn, thawed
1 1/2 Tablespoons jalapeño peppers (optional)
8 (6 inch) flour tortillas
4 ounces shredded reduced- fat Monterey Jack Cheese (1 cup)
First, I heated up a pan, sprayed it with Pam and cooked each tortillas on both sides.
Then I put on plates each tortilla, spread the mixture on it and then topped it with another tortilla.
I put each one in the microwave for 20 seconds to melt the cheese but you could assemble them on a cookie sheet and bake them all together.
I cut them in 4 sections and put some reduced fat sour cream in the middle.
I didn’t add the peppers but think next time I will try a medium to hot salsa to give it a little zing.