Chicken-Bean Burritos

2-3 boneless, skinless chicken breasts
1 can (15 oz.) black beans, drained and rinsed
1 c. cooked rice (1/3 c. raw)
½ c. frozen kernel corn
2 c. shredded cheddar or Monterey Jack cheese
2 c. mild or medium salsa
1 tsp. chili powder
½ tsp. salt
pinch black pepper
12 8-inch flour tortillas
½ c. chopped green onions
sour cream

Boil chicken breasts until chicken is tender. Let cool and cut into small pieces. Combine chicken, beans, rice, and corn. Stir in 1 cup of the cheese and 1 cup of the salsa. Add the chili powder, salt and pepper and mix well. Place approximately 1/3 cup of the filling down the center of each tortilla and roll up. Place the tortillas in a greased 9X13 baking dish. Spread the remaining 1 cup of salsa down the center of the tortillas. Cover with foil and bake for 20 minutes at 375. Remove from oven and sprinkle with remaining cheese. Bake, uncovered at 425 for 10-15 minutes longer, or until heated through and cheese is melted. Sprinkle with green onions. Gently pull apart each burrito to serve. Garnish with sour cream.