Maggie's Chicken Tortilla Soup Burritos

Inspired by 6 Can Chicken Tortilla Soup but craving burritos, this recipe was born. This can be made healthier using whole wheat tortillas, choosing low sodium canned ingredients and reducing the amount or cheese (or using reduced fat cheese).

• Ready In: 25 mins
• Serves: 5
• Yields: 10 burritos

Ingredients

• 15  ounces  canned corn, drained
• 15  ounces canned black beans, drained or 15  ounces kidney beans
• 12 1⁄2 ounces  canned chicken, drained (can save broth for other recipes)
• 10  ounces Ro-Tel tomatoes
• 2  cups sharp cheddar cheese, shredded
• 10 (8 inch)  tortillas

Directions

1. Preheat oven to 400°F.
2. Heat the first 4 ingredients in a medium saucepan until warm.
3. Soften tortillas (I microwave for about 10 seconds).
4. To each tortilla, add about 3 rounded tablespoons each of cheddar and the heated corn/bean/tomato/chicken mixture. Fold burrito style - two ends folded in just a bit, then another end folded over the filling and the other end overlapping it.
5. Place in a baking dish sprayed with nonstick spray and bake about 10 minutes or until slightly browned.