1 lb boneless skinless chicken breasts
1 can (15 oz) black beans
1 can (15 oz) corn
1 pkg (8 oz) cream cheese
8 flour tortillas (I think mine were 10 inch?)
1 can (10 oz) green chili enchilada sauce
1 c shredded cheddar cheese
Dice and cook chicken in a skillet. Add corn, black beans and cream cheese until combined (if it is too thick, add a tablespoon or two of milk). Divide mixture between the tortillas. Roll and place in a greased 9 x 13 pan. Pour enchilada sauce evenly over the top. Cook for 20 minutes in a 350 degree oven. Sprinkle cheese over the top. Cook 5 minutes more or until cheese is melted.