Chicken Rice Burritos Recipe

5 12 17
Chicken Rice Burritos Recipe
Chicken Rice Burritos Recipe photo by Taste of Home
Publisher Photo

Chicken Rice Burritos Recipe

Read Reviews
5 12 17
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 55 min. Bake: 10 min.

Ingredients

  • 1/3 cup sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons butter or margarine
  • 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. Cover and bake at 375° for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield: 6 servings.
Originally published as Chicken Rice Burritos in Taste of Home February/March 1996, p29

Nutritional Facts

2 each: 1133 calories, 42g fat (20g saturated fat), 216mg cholesterol, 2133mg sodium, 96g carbohydrate (4g sugars, 13g fiber), 75g protein.

  • 1/3 cup sliced green onions
  • 1 garlic clove, minced
  • 2 tablespoons butter or margarine
  • 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
  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.
Originally published as Chicken Rice Burritos in Taste of Home February/March 1996, p29

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Reviews forChicken Rice Burritos

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2124arizona User ID: 845443 268389
Reviewed Jun. 25, 2017

"The flavors here come together to make these burritos special. I serve for family and they loved them."

MY REVIEW
MaceMcSquee User ID: 6139606 219714
Reviewed Feb. 4, 2015

"Great recipe!"

MY REVIEW
Remenec User ID: 6059530 9173
Reviewed Dec. 1, 2014

"Delicious recipe! I made these for my son's teachers' luncheon and they were a hit. They had a little kick to them but weren't too spicy. Very authentic tasting and easy to make."

MY REVIEW
BeansBurrito User ID: 8006302 10298
Reviewed Sep. 24, 2014

"great recipe. I love chicken Burrito because it is healthy and authentic food.

http://sweb2.dmit.nait.ca/adhaliwal16/Chipotle-chicken-Burrito/"

MY REVIEW
jdog31399 User ID: 1186484 17957
Reviewed May. 11, 2014

"Love this recipe. Yummy burritos. Would make more often if my kids were rice fans."

MY REVIEW
embatt User ID: 2414376 10266
Reviewed Dec. 8, 2010

"Very good! I didn't use the green onions or garlic (didn't have them on hand), and I added black beans and corn and used whole wheat tortillas. Excellent!"

MY REVIEW
cactuspat User ID: 5577866 14520
Reviewed Dec. 7, 2010

"I've made this recipe for years--ever since it first came out in TOH's cookbook. I serve it with a recipe that combines lime jello and cream cheese."

MY REVIEW
cactuspat User ID: 5577866 5216
Reviewed Nov. 6, 2010

"I've made this recipe dozens of times, and everyone who tastes it, loves it! It does take a little time to prepare, but it's well worth it."

MY REVIEW
yellowhorsern User ID: 2107628 10179
Reviewed Feb. 1, 2010

"My family absolutely loves this recipe! It is one of our all-time favorites from TOH. They request it often."

MY REVIEW
jgoldgorin User ID: 1497500 9143
Reviewed Oct. 21, 2009

"The sodium and fat content are a bit high. I substituted low salt broth, and used far less cheese than called for. I also used a salsa with a lower salt content, and used brown rice. Yummy!"

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