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- 2 cooked skinless, boneless chicken breast halves
- 1/4 cup sour cream
- 1 cup shredded Cheddar cheese
- 4 green onions, chopped
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh cilantro
- salt and pepper to taste
- 1 (12 ounce) package multigrain tortillas
- 1 cup cooked rice
- ¾ c black beans drained and rinsed
- ¾ cup salsa
- 1/2 can crushed tomatoes
- ½ cup shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Shred or finely dice the cooked chicken breast meat, and place in a large bowl. Mix in sour cream, shredded cheese, and green onions, rice and black beans. Season with cumin, cilantro, salt, and pepper. Place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish.
- Mix salsa and crushed tomatoes, pour over all. Sprinkle with more shredded cheddar
- Bake for about 20 minutes, or until heated through.
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