Chicken Tortilla Cups

• 12 (12 inch) flour tortillas
• 1 12 cups monterey jack pepper cheese, shredded
• 4 cups cooked chicken, shredded (I use chicken that I have already boiled and shredded and placed in the freezer for meals such as th)
• 2 (1 1/2 ounce) packages taco seasoning
• 3 (15 ounce) cans black beans, rinsed and drined
• 1 12 cups frozen corn kernels, thawed
• 1 12 cups salsa, deli style
• 1 12 cups monterey jack pepper cheese, shredded
• 6 roma tomatoes, diced

1. Preheat oven to 350 degrees f. Coat muffin cups with nonstick cooking spray; set aside.
2. To create a tortilla cup, soften 1 tortilla in microwave for a few second, Immediately fold it in half and in half again; gently press it into bottom and up sides of a muffin cup.
3. Repeat with remaining torillas.
4. Bake cups 5 minutes.
5. Remove from oven and sprinle 1 tablespoon of the cheese into each shell; set aside.
6. Place 4 cups chicken and packages of taco seasoning in saucepan, add about 1 cup water and allow to boil until sauce thickens and water is almost completely boiled off, stirring often to make sure chicken is well coated with the sauce.
7. In mixing bowl combine the chicken and it's sauce, beans, corn and salsa; mix well.
8. Microwave mixture until hot throughout, stirring midway through.
9. Spoon mixture evenly among the shells.
10. Place in oven and bake about 10 minutes more, or until heated through.
11. Remove, from oven and immediately top with remaining cheese and diced tomatoes.
12. Serve hot, warm or at room temperature.

flour tortillas, pepper cheese, chicken, taco seasoning, black beans, corn kernels, salsa, pepper cheese, roma tomatoes

Taken from www.food.com/recipe/chicken-tortilla-cups-228450 (may not work)