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Serves: 8
Total Calories: 226

1 pound boneless, skinless chicken breasts, cubed
3 tablespoons oil, divided
1 (15-ounce) can black beans , drained and rinsed
1 (8 3/4-ounce) can corn , drained
1 (4-ounce) can diced green chiles
1 (1 1/4-ounce) package white chicken chili seasoning mix
1/4 cup water
8 (8-inch) flour tortillas
1 (8-ounce) package shredded Mexican-blend cheese

Over medium-high heat, sauté chicken in one tablespoon oil until golden. Add vegetables, seasoning mix and water; reduce heat and simmer for 6 to 8 minutes. Spoon 1/2 cup chicken mixture and 1/4 cup cheese onto each tortilla; fold in half, pressing down lightly. Brush outsides of tortillas lightly with remaining oil. Grill over medium heat for 2 to 3 minutes on each side, turning carefully, until golden and cheese melts. Cut into wedges to serve.

Tip: Bring along colorful vintage salt & pepper shakers to the next carry-in…they’ll add a little whimsy!

Nutritional Facts:

Serves: 8
Total Calories: 226
Calories from Fat: 38

More Recipes from the Our Favorite Grilling Recipes Cookbook:
Crispy Lemon Chicken
Green Chile-Chicken Quesadillas
Grilled Chicken Salad
Grilled Greek Chicken
Honeyed Broilers
Key Lime Chicken
Zingy Chile Chicken