Chicken burrito enchiladas

Name: Chicken burrito enchiladas
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 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

therealemilypaige @cook_3907437

Akron, Ohio

My boyfriend is trying to domesticate me.

therealemilypaige @cook_3907437

Akron, Ohio

My boyfriend is trying to domesticate me.

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Ingredients

30 mins

6 servings

Mexican
1 lbboneless skinless chicken breast cut into one inch pieces
2 cupinstant rice
1 canred kidney beans
1 lbfrozen or canned corn
1 canenchilada sauce
12 ozmexican style bagged cheese
1/2 cupranch dressing
1 packagesflour tortillas

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Steps

30 mins

1

Using a skillet with lid lightly brown cut chicken pieces approx. 7 minutes on each side med/low heat
2

Cook instant rice. Set aside.
3

On stovetop heat corn until hot. Drain.
4

Heat red kidney beans until hot. Drain.
5

Add red kidney beans and corn to rice. Set aside.
6

Mix canned enchilada sauce with ranch dressing. Set aside.
7

Place desired amount of chicken, rice/bean/corn mix into flour tortillas in oven safe baking dish.
8

Heat oven to 400°F
9

Pour enchilada/ranch sauce evenly over tortillas.
10

Add Mexican style cheese evenly over tortillas.
11

Bake for 15 minutes and you're ready to eat!!!