Cheesy Chicken and Veggie Enchiladas

8 Whole Wheat Tortillas

3 Boneless Chicken Breasts (cut into small cubes)

15.5 oz. Can Sweet Corn (drain)

15.5 oz. Can Black Beans (drain and rinse)

10 oz. Can Rotel Diced Tomatoes w/ Mild Green Chilies

8 oz. Colby Jack or Four Cheese Mexican Shredded Cheese

1 tsp. Cumin

1/2 tsp. Chili Powder

10 oz. can Mild Enchilada Sauce
Optional: Extra Cheese for Topping

Preheat oven to 375 degrees. Cook chicken cubes. Mix together in a large bowl corn, beans, tomatoes, spices cheese and cooked chicken. Lightly grease the bottom of a glass baking dish. Divide filling evenly among the tortillas and roll each one with the seam facing the bottom of the pan. Top with enchilada sauce and extra cheese. Cover with foil and bake for 30 minutes.

The last time I made this I cooked the chicken in a slow cooker with chicken stock and cumin and shredded it rather than doing chunks of chicken. I think I prefer the shredded chicken, but either way is really good.