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Chicken Rice Burritos Recipe

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This recipe for Chicken Rice Burritos is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. sliced green onions
1 garlic clove, minced
2 T. butter or margarine
7 c. shredded cooked chicken
1 T. chili powder
2 1/2 C chicken broth
16 oz. picante sauce
1 c. uncooked rice
1/2 c. sliced rip olives
3 c. shredded cheddar cheese
12 (10 inch) flour tortillas
Directions:
Directions:
In a skillet, sauté onions and garlic in butter until tender. Stir in chicken, chili powder, 1/4 c. broth and 3/4 c. picante. 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 c. cheese. Spoon 1 c. filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 13x9x2 baking dishes. Sprinkle with remaining cheese. Cover and bake at 375 F. for 10-15 minutes or until heated through.
Number Of Servings:
Number Of Servings:
8 to 12
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
I like to use Rotisserie chicken. I also reduce the amount of chicken and add black beans.

 

 

 

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