Ingredients
- 1/2 chopped chicken breast
- 8 oz (250g) kidney beans, drained
- 8 oz (250g) cream cheese
- 8 oz (250g) tomato salsa
- 8 oz (250g) cooked veggies (corn, bell pepper etc)
- 4 oz (125g) canned chilies (optional)
- 6 (6 inch/15cm inch wide) corn tortillas
- 2 cups (110g) shredded cheese (Mexican blend, mozzarella etc)
- Ground cumin, dried oregano, salt and black pepper (to taste)
To Serve (All Optional)
- Iceberg lettuce dressed with white wine vinegar and salt
- Sour cream
- Refried beans
- Avocado slices or guacamole
- Tomatoes
- Green onions
Method
- Preheat the oven to 350 degrees F (180 degrees C).
- Grease a 13 x 9 inch baking dish lightly with oil or butter.
- Put the cream cheese and salsa in a small pan and cook, stirring, until hot.
- Stir in the cooked chicken, vegetables, chilies, beans and seasonings.
- Fill the tortillas with this mixture and roll them up, arranging them in the greased baking dish.
- I like to dot sour cream on each before adding the cheese but that is optional.
- Sprinkle the cheese on top and cover the dish with aluminum foil.
- Bake for 30 minutes and take the foil off, then finish it off under the broiler to brown the cheese a little.
- If you like, you can add black olive slices and shredded lettuce on top before serving.