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
Chicken Rice Burritos
Chicken Rice Burritos
Prep Time
55 min
Cook Time
10 min
Yield
6 servings
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 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.
- 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.
Loading Popular in the Community
Loading Reviews
