15 oz (~3 cups) skinless, boneless rotisserie chicken breast, shredded
1 (15 oz) can unsalted black beans, drained and rinsed
14 (6-inch) corn tortillas
Cooking spray
3 oz (~3/4 cup) 4-cheese Mexican blend cheese, shredded
2 Roma tomatoes, diced
¼ cup fresh cilantro, chopped
Instructions
Preheat broiler to high.
Combine the first 9 ingredients, onion through tomato sauce, in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1½ cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is heated through.
Spoon about ¼ to ⅓ cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve hot.
Notes
Recipe from Cooking Light (link no longer available)