1 10 oz pkg frozen chopped spinach, thawed
1 1 oz envelope fajita seasoning mix
½ cup chicken broth
1 lb (2) chicken breasts, sliced thin or diced, cooked w/ fajita spices and paprika
1 15 oz can black beans, rinsed and drained
1 11 oz can yellow corn w/ peppers
2 cups (8 oz) shredded Monty Jack cheese w/ peppers
1 10” flour tortillas
salsa
Combine spinach and fajita seasoning in a large nonstick skillet; add broth. Cook over medium heat, stirring often, for 5 minutes. Stir in chicken and next three ingredients; simmer until cheese melts.
Spread 1 cup chicken mixture on 1 side of each tortilla, leaving ½” around the edges. Roll tortillas tightly, and wrap in plastic wrap. Chill 30 min. Cut into diagonal slices to serve.
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