Heat oven to 350° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour 1/2 cup of the salsa in baking dish
In a large bowl, mix chicken, beans, corn, sour cream, and 1 cup cheese. Spoon about ⅔ cup filling onto each tortilla. Fold bottom over filling, then sides, leaving top open. Place seam-side down in salsa-lined dish. Top with 1 cup salsa and 1 cup cheese
Bake uncovered 20 minutes or until cheese is browned and melted. Garnish with onions
Ingredients
1 1/2 cups thick & chunky salsa
3 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) seasoned black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
3/4 cup sour cream
2 cups shredded Mexican cheese blend (8 oz)
1 package (11 oz) Old El Paso Flour Tortillas for Burritos (8 Count)
