Southwestern Chicken Roll Ups

1 oz pkg frozen chopped spinach, thawed
1 envelope fajita seasoning
1/2 c chicken broth
18 oz Fajita flavored chicken breast strips, cut into bite size pieces
1 15 oz can black beans, rinsed and drained
1 11 oz can Mexi-corn
2 cups shredded Monterey Jack cheese
flour tortillas

Combine undrained spinach and fajita seasoning in skillet. Add broth. Cook over medium heat for 5 minutes. Stir in chicken and next 3 ingredients. Simmer until cheese melts. Chill, then spread chicken mixture on tortillas and roll up like a burrito.  ~I wrap each individually in plastic wrap and chill, then before serving, unwrap and cut in half.~

This is a great recipe to take on picnics.

This is also a great filling for Quesadillas. Just brush 1 tortilla with olive oil and place down oiled side down on skillet, spread chicken mixture, sprinkle cheese and top with another tortilla, brush top of tortilla with olive oil. Cook for a couple of minutes, then flip and cook for an additional couple of minutes. Serve with sour cream and salsa.