Ingredients

• 2 tbsp olive oil
• 1/2 cup diced onion
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 packet taco seasoning
• 1/2 to 3/4 cup chicken broth (or water)
• 1/2 block cream cheese
• 2 cups cooked and shredded chicken
• 1 jar salsa
• 10 standard size tortillas
• 2 cups shredded cheese

Directions

1. In a large skillet over medium heat, add the olive oil along with the onions, black beans, and corn. Cook until the onions are translucent. Stir in the taco seasoning and cook until fragrant.
2. Starting with 1/2 cup, stir in the chicken broth. You may need to add more later (you don't want it to be soupy; the broth just keeps things moist). Add the cream cheese and continue stirring until it's fully melted. Stir in the chicken. Remove from the heat and set aside.
3. Preheat the oven to 375 degrees.
4. Add a thin layer of salsa to the bottom of a large casserole/baking dish (I broke mine up into two smaller baking dishes). The salsa will prevent sticking and give flavor.
5. Scoop a few tablespoons of the chicken mixture into a tortilla, roll it up, and place it seam side down into the baking dish. Repeat with the remaining tortillas and filling.
6. Spread the remaining salsa over the top of the rolled tortillas. Sprinkle the shredded cheese evenly over the whole top.
7. Bake for 25-30 minutes until everything is hot and bubbly and the shredded cheese is golden.