Southwest Chicken and Black Bean Casserole

Ingredients

• 3 large boneless skinless chicken breasts
• 2 (26 ounce) jars of walmart corn and black bean salsa
• 1 (15 1/2 ounce) can black beans
• 1 (10 ounce) bag frozen sweet corn, thawed
• 24 small flour tortillas
• 2 cups shredded Mexican blend cheese
• ground cumin
• celery salt

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Sprinkle chicken breast generously with cumin and celery salt on both sides.

3. 3

   Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.

4. 4

   Shred cooked chicken with two forks.

5. 5

   Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.

6. 6

   Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.

7. 7

   Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.

8. 8

   Put each roll, seam side down, close together into baking dish.

9. 9

   Top each dish with 1/2 of the remaining salsa.

10. 10

    Sprinkle with cheese.

11. 11

    Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.