3 boneless, skinless chicken breasts
1 Tblsp oil
Juice of two limes
1/2 t. cumin
1/2 t. chili powder
1/4 t. garlic powder
8 oz. shredded Monterrey Jack cheese
4 large (or six smaller) tortilla shells
1 8oz. package cream cheese
1/2 cup blueberries, chopped in half
chipotle peppers in adobe sauce, chopped (to taste--I added too many and it was a little too spicy)
1 can black beans
1/2 cup corn
1/2-3/4 cup Monterrey jack or cheddar cheese to top
Top the chicken with lime juice, garlic powder, cumin, and chili powder. Cook in skillet with oil over medium high heat until chicken is cooked through and juices run clear. Remove from skillet and shred (I've found that using one fork to hold the chicken in place while using the other fork to shred works well for this).
Fill each tortilla shell with 1/4 of the shredded chicken and cheese and roll up. Place seam down in a greased 9x13 pan.
Mix cream cheese, blueberries, corn, black beans, and chipotle peppers together in a small bowl. Pour mixture over tortillas in pan and then top with the extra cheese. Bake in a 350 degree oven for 30 minutes.