2 large boneless skinless chicken breasts
1 (10 oz.) can Rotel tomatoes
1 (8 oz.) pkg. cream cheese
1 (15 oz. ) can whole kernel corn, drained
1 (15 oz.) can black beans drained
1/2 large poblano (or a bell pepper), diced
1/4 cup finely chopped onion
1 (8 oz.) pkg. shredded Mozzarella cheese
1 (8 oz.) pkg. shredded cheddar cheese
8-10 large soft tortillas (or more)
dairy sour cream (optional)

In a skillet brown chicken breasts, then shred or chop them finely and set aside.

In a blender combine Rotel and cream cheese and blend until smooth then put into a large mixing bowl. Add corn, beans, pepper, onion, and shredded cheeses to cream cheese mixture and combine. Add chopped chicken when it has cooled.

Spoon two heaping tablespoons on to each tortilla and wrap tight like a burrito or chimichanga, lay in baking pan and bake at 350°F until outside is crispy and golden brown.

Serve with dairy sour cream, if desired. Makes a lot!

Note: Don't freeze, will make consistency grainy.

Submitted by: Hannah Baxter