What to do with leftover chicken and corn?

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Happy Cinco de Mayo What's for Leftovers readers!  We love tacos in our household, however sometimes I get tired of making them the "regular" way.  This recipe is a great way to use up roasted chicken or leftover chicken breasts and celebrate Cinco de Mayo!  Serve this with What's for Leftovers' Sangria and you'll have an instant party!

Crispy Chicken and Corn Tacos

Ingredients:
3 Cups Cooked Chicken
1 Cup Corn
½ Cup Plain Yogurt
½ Cup Cream Cheese
½ Cup Water
2 Tsp Dried Green Pepper
2 Tsp Dried Red Pepper
1 TBSP Dried Onions
8 to 10 Flour Tortillas
Shredded Cheddar Cheese
Lettuce
Fresh Cilantro
Chopped Tomatoes

1. If chicken is still on the bone, take it off and cut it up into small pieces. There needs to be 3 cups after you take it off the bone.

2. Wash lettuce, cilantro and tomatoes.  Chop, mix together and put aside to use to stuff your tacos.

3. In a large sauce pan, mix togetherchicken, corn, yogurt, cream cheese and water. Cook over medium heat, stirring frequently. Add peppers and onions to pan. Cook until a creamy sauce begins to form and everything is heated thoroughly, about 10 minutes.

4. Turn stove top on medium heat.  Spray a large frying pan with non-stick spray.  When pan is hot, put a tortilla in pan.  Spray side facing up with non-stick spray.  Heat bottom of tortilla for 15 to 30 seconds.  Flip tortilla.  Before putting tortilla back down, spray pan again.  Put a large spoonful of chicken and corn filling on half of taco.  Sprinkle cheddar cheese on the other side.  When cheese is melted, fold one side of taco over the other.  Cook both sides until light brown and crispy.  Continue with other tortillas.

5. Stuff tacos with lettuce, cilantro and tomatoes and serve.  Ole!