• 2 lb chicken tenderloins
• salt
• pepper
• olive oil
• 2 c rice
• 4 c water
• 1 can La Preferida Whole Kernel Corn, drained
• 1 can Rotel Mexican tomatoes
• 1 can cooked black beans, drained
• 3 cans mild enchilada sauce
• 1 large can diced mild chili peppers
• 1 bar cheddar
• half bar butter
• tortillas

Boil water, add a lot of salt, at least a Tbsp, add rice and butter, simmer for 15 min. Put chicken on baking pan, coat with olive oil, salt pepper. Cook at 350 deg for 15 min. Mix corn, chilis, black beans, rice til it’s a mixture you like. Add chopped chicken. Coat in enchilada sauce, fill with meat mixture, roll up. Then cover them all with shredded cheddar. Cook at 350 til cheese melted.