An easy dinner recipe filled with tender chicken, seasonings, cheese, corn and beans.
Cook and shred chicken. Boil it for 20 minutes to reach 165° F. Cook it in a slow cooker. Use rotisserie chicken-your choice.
Combine all ingredients in a mixing bowl.
Divide chicken mixture between the eight tortillas-covering only half of the tortilla.
Fold tortilla over to make a half circle.
Fry in a frying pan sprayed with non-cook cooking spray to heat through and melt cheese. Flip to brown on each side.
Remove from the pan and slice in half, if desired.
Serve with diced tomatoes, sliced jalapenos, sour cream and salsa. Enjoy!