Ingredients
Scale
- 2 cups cooked and shredded chicken
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- 6 large flour tortillas
- 1 can black beans, drained and rinsed
- 1 cup corn (frozen or canned)
- 1 avocado, diced
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the shredded chicken with salsa, black beans, corn, lime juice, salt, and pepper.
- Lay out the flour tortillas and fill each with a generous amount of the chicken mixture. Sprinkle cheese on top and roll them up tightly.
- Place the rolled tortillas seam-side down in a baking dish.
- Top with remaining salsa and cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Serve warm topped with diced avocado, sour cream, and cilantro.
Notes
- Feel free to customize the filling with your favorite ingredients, such as bell peppers or onions.
- These can be made ahead of time and stored in the fridge before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 6
- Protein: 20
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