Southwest Chicken And Black Bean Casserole - cooking recipe

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

Preparation

Preheat oven to 350 degrees.
Sprinkle chicken breast generously with cumin and celery salt on both sides.
Place chicken in microwave steam bag, and cook according to package directions, reserving any cooking liquid.
Shred cooked chicken with two forks.
Combine shredded chicken, black beans, corn, and 1/2 of one jar of salsa and reserved cooking liquid in a large bowl.
Spread 1/2 of one jar of salsa into the bottom of two 13x9 baking dishes.
Place aprox. 3-4 tablespoons of the chicken mixture in the center of each tortilla and roll up.
Put each roll, seam side down, close together into baking dish.
Top each dish with 1/2 of the remaining salsa.
Sprinkle with cheese.
Bake at 350 degrees for 15-20 minutes or until cheese is melted and dish is bubbly.