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Chicken Rice Burritos

For a nice alternative to beef and bean burritos, I use this recipe, which I discovered several years back. If I fix the chicken mixture the night before, the next day's dinner is a snap. My 14-year-old gives these yummy burritos an enthusiastic "thumbs up"! -Suzanne Adams, Laguna Niguel, California

6 ServingsPrep: 55 min. Bake: 10 min.

Ingredients

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter
7 cups shredded cooked chicken
1 tablespoon chili powder
2-1/2 cups chicken broth, divided
1 jar (16 ounces) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups (12 ounces) shredded cheddar cheese, divided
12 flour tortillas (10 inches), warmed
Additional picante sauce and cheddar cheese

Directions

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.

2 of 2

Chicken Rice Burritos (continued)

Directions (continued)

Cover and bake at 375° for 10-15 minutes or until heated
through. Garnish with picante sauce and cheese. Yield: 6 servings.

Nutrition Facts: 1 serving (2 each) equals 1,133 calories, 42 g fat (20 g saturated fat), 216 mg cholesterol, 2,133 mg sodium, 96 g carbohydrate, 13 g fiber, 75 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.