LOCATION: Recipes >> Mexican >> Burritos 05
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Burritos 05
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Chicken Rice Burritos
1/3 cup sliced green onions
1 clove garlic, minced
2 tablespoons butter or margarine
7 cups shredded cooked chicken
1 tablespoon chili powder
2 1/2 cups chicken broth, divided
16 oz jar picante sauce, divided
1 cup uncooked long-grain rice
1/2 cup sliced ripe olives
3 cups shredded Cheddar cheese, divided
12 10-inch flour tortillas, warmed
Additional picante sauce and Cheddar cheese
In a skillet, saute onions and garlic in butter until tender. Stir
in chicken, chili powder, 1/4 cup broth, and 3/4 cup of picante
sauce. Heat through; set aside. In a medium saucepan, bring rice
and remaining broth to a boil. Reduce heat; cover and simmer 20
minutes. Stir in remaining picante sauce; cover and simmer 5 to 10
minutes or until rice is tender. Stir into chicken mixture. Add
olives and 2 cups cheese. Spoon 1 cup filling, off center, on each
tortilla. Fold sides and ends over filling, then roll up. Arrange
burritos in two ungreased 13 x 9-inch baking dishes. Sprinkle with
the remaining cheese. Cover and bake at 375 degrees for 10 to 15
minutes or until heated through. Garnish with picante sauce and
cheddar cheese.
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