Instructions: In a medium saucepan, bring 1 inch of water to a boil over medium-high heat. Add chicken; reduce heat to low. Cover and simmer 15 minutes, or until chicken is tender. Remove chicken from water and let cool.

Preheat oven to 375 degrees. Coat a 9- by 13-inch baking dish with nonstick cooking spray.

Cut cooled chicken into small pieces. In a medium bowl, combine chicken, beans, 1/2 cup of the salsa, rice, 1/2 cup of the cheese, corn, chili powder, salt and pepper; mix well. Spread about 1/3 cup of the chicken mixture across center of each tortilla; roll up.

Arrange burritos in baking dish; spread remaining 3/4 cup of the salsa over top. Cover with foil and bake 20 minutes. Remove from oven; uncover and sprinkle remaining 1/2 cup of the cheese on top.

Increase oven temperature to 425 degrees. Bake, uncovered, 10 minutes longer. Sprinkle with green onions and serve.

This recipe yields 6 servings.

Comments: Although boneless chicken breasts can be pricey, this recipe uses just two for six hungry eaters. The corn, beans, and cheese help stretch the meal.

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