Chicken Rice Burritos
TOTAL TIME: Prep: 55 min. Bake: 10 min.
YIELD: 6 servings.
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
Ingredients
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1/3 cup sliced green onions
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1 garlic clove, minced
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2 tablespoons butter
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7 cups shredded cooked chicken
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1 tablespoon chili powder
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2-1/2 cups chicken broth, divided
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1 jar (16 ounces) picante sauce, divided
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1 cup uncooked long grain rice
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1/2 cup sliced ripe olives
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3 cups shredded cheddar cheese, divided
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12 flour tortillas (10 inches), warmed
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Additional picante sauce and cheddar cheese
Directions
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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.
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2.
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.
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3.
Preheat oven to 375°. 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 until heated through, 10-15 minutes. Garnish with picante sauce and cheese.
Nutrition Facts
2 each: 1133 calories, 42g fat (20g saturated fat), 216mg cholesterol, 2133mg sodium, 96g carbohydrate (4g sugars, 13g fiber), 75g protein.
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