Ingredients Jump to Instructions ↓

  1. 1/3 cup sliced green onions

  2. 1 garlic clove, minced

  3. 2 tablespoons butter

  4. 7 cups shredded cooked chicken

  5. 1 tablespoon chili powder

  6. 2-1/2 cups chicken broth, divided

  7. 1 jar (16 ounces) picante sauce, divided

  8. 1 cup uncooked long grain rice

  9. 1/2 cup sliced ripe olives

  10. 3 cups (12 ounces) shredded cheddar cheese, divided

  11. 12 flour tortillas (10 inches), warmed Additional picante sauce and cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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 5-10 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-in. x 9-in. baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375° for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield: 6 servings.


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