Ingredients
1 1/2
cups chopped cooked chicken
1/2
cup Old El Paso™ Thick ’n Chunky salsa
1
can (15 ounces) black beans, rinsed and drained
1
can (7 ounces) whole kernel corn, drained
6
spinach or regular flour tortillas (8 to 10 inches in diameter)
1/3
cup sour cream
Additional Old El Paso™ Thick ’n Chunky salsa, if desired
Preparation
In medium bowl, mix chicken, 1/2 cup salsa, the beans and corn. Divide chicken mixture among tortillas, spreading to within 2 inches of bottom of each tortilla. Top each with sour cream.
Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with additional salsa.
