1 whole rotisserie chicken or 2-3 grilled or baked chicken breasts, shredded or chopped (great if you have leftover chicken)
1 can mexicorn (drained)
1 can black beans (rinsed and drained)
1 can rotel (drained)
1-2 small cans green chiles, depending on how spicy you like it
1 clove garlic (this really adds a nice flavor, don't forget it like I always do)
approx. 8 oz. pepper jack cheese or colby for little ones or those who don't love the spice
salt and pepper to taste
However many tortillas you want. I usually buy a pack of 24 for making extras
Preheat oven to 375
Mix all the ingredients together in a large bowl. I usually let them sit in a collander for awhile to drain off all the liquid.
Quickly steam the tortillas over boiling water or pop them in the microwave for about a minute just to make them pliable.
Scoop about 2 tbsp of the mixture in the tortillas and fold in half, you can cut them after they cook.
Put in oven for about 15-20 minutes, turning once to bake evenly. If you were really ambitious you could cook them in a pan over the stove, but that takes way too much time!
I love this recipe because you can add or omit really anything you want depending on your taste.