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Chicken Rice Burritos

 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.


  • 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


  • 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.
Nutritional 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.