A spicy mix of chicken, salsa, corn and beans is rolled into tortillas for this tasty treat. Topping the rollups with cheese mellows them out.
3 cups chopped onions
3 cups chopped green pepper
1 tbsp. minced garlic
1⁄4 cup vegetable oil
3 lb. cooked, boneless chicken breast, cut into
4 cups chunky salsa (mild or medium)
3 cans (15-oz.) pinto beans, drained and rinsed
1 1⁄2 cups whole kernel corn
4 tbsp. chili powder (more to taste)
Salt and pepper, to taste
24 flour or corn tortillas (6-in.), warmed
3 cups shredded cheddar or Monterey Jack cheese
1. Sauté onion, green pepper, and garlic in oil until tender, 8-10 min.
2. Add chicken, salsa, pinto beans, corn, and chili powder; bring to a boil. Reduce heat and simmer, covered, 8-10 min. Season to taste with salt and pepper.
3. Spoon 1⁄2 cup mixture on each tortilla; top with 2 tbsp. cheese, and roll up.