My kids have reached the point in their lives where they have come to love and appreciate Mexican food as much as their mother. HALLELUJAH!!
We probably have Mexican food at least once, if not twice, a week . . . just because I know that they will actually eat it and enjoy it. And let’s be honest – once you find a recipe that you know your kids love, you keep going back to it to avoid those dinner battles.
This recipe is easy to throw together – this is one that I will pick up a rotisserie chicken at the store and use that shredded meat to whip them up in no time!
Also, if you are looking for help when it comes to feeding your family a little healthier, be sure to check out our new 30 Days of Healthy Eating Menu Plan. We not only give you healthy dinners for a month, but also breakfasts and lunches too! Click here to get yours!
Now onto the recipe!
Serves: 6-8
Save RecipeIngredients
- 4 cups cooked and shredded chicken (rotisserie chicken works great!)
- 1 cup salsa verde (the green salsa)
- 1 (8 oz) cream cheese, softened
- 1 (14 oz) can black beans, rinsed and drained
- 1 (15 oz) can corn, drained
- 1 1/2 cups colby jack shredded cheese, divided
- 12-14 flour tortillas (soft taco size)
Instructions
- Preheat oven to 350 degrees F.
- Line a large baking sheet (15x10x1") with aluminum foil and spray with non-stick cooking spray; set aside.
- In a large bowl, mix together chicken, salsa, cream cheese, black beans, corn, and 1 cup shredded cheese.
- Add 2-3 tablespoons of the chicken mixture and roll up, then place seam-side down on the prepared pan. Repeat this process until all the chicken mixture is used up.
- Sprinkle remaining cheese on top of tortillas and bake for 20-25 minutes or until the tortillas start to turn golden brown (the edges of the tortilla will turn golden first).
- Remove from oven and serve with your favorite toppings (salsa, guacamole, sour cream, lettuce, etc).
Recipe inspired by Housewives of Riverton
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