Chicken burrito enchiladas

• 1 lb boneless skinless chicken breast cut into one inch pieces
• 2 cup instant rice
• 1 can red kidney beans
• 1 lb frozen or canned corn
• 1 can enchilada sauce
• 12 oz mexican style bagged cheese
• 1/2 cup ranch dressing
• 1 packages flour tortillas

1. Using a skillet with lid lightly brown cut chicken pieces approx.
2. 7 minutes on each side med/low heat
3. Cook instant rice.
4. Set aside.
5. On stovetop heat corn until hot.
6. Drain.
7. Heat red kidney beans until hot.
8. Drain.
9. Add red kidney beans and corn to rice.
10. Set aside.
11. Mix canned enchilada sauce with ranch dressing.
12. Set aside.
13. Place desired amount of chicken, rice/bean/corn mix into flour tortillas in oven safe baking dish.
14. Heat oven to 400F
15. Pour enchilada/ranch sauce evenly over tortillas.
16. Add Mexican style cheese evenly over tortillas.
17. Bake for 15 minutes and you're ready to eat!!
18. !

chicken, instant rice, red kidney beans, corn, enchilada sauce, bagged cheese, ranch dressing, flour tortillas

Taken from cookpad.com/us/recipes/357558-chicken-burrito-enchiladas (may not work)