Ingredients: 1 cup of cooked, chopped chicken 1 cup of black beans, cooked and drained 1 cup of cooked white rice 1 eight ounce cream cheese 1/2 cup milk 1/2 teaspoons of cumin Directions: Mix the cream cheese,  milk and cumin together in a large bowl. Add the chicken, beans and rice to the cream cheese mixture Evenly divide the mixture between 8 medium flour tortillas.  Roll them up and place in a greased casserole dish. Pour a 16 ounce jar of salsa over the top.  (I use medium but you can use hot if you like it). Sprinkle with 2 cups of shredded cheddar cheese and bake at 350 degrees for about 30 minutes or until hot and bubbly.
  I serve with  seasoned avocado and tortilla chips.