Ingredients
- 1/3 cup sliced green onions
- 1 clove garlic
- 2 tbsp butter
- 7 cups shredded cooked chicken
- 1 tbsp chili powder
- 1 1/4 cups chicken broth
- 1 jar (16 oz) picante sauce
- 1 cup uncooked long grain rice
- 1/2 cup sliced ripe olives
- 3 cups shredded cheddar cheese
- 12 flour tortillas
- additional picante sauce and cheddar cheese
Steps
- Melt the butter in a large skillet over medium heat and cook the green onions and garlic for 2 minutes.
- Add the cooked chicken, chili powder, chicken broth, picante sauce, and rice, then bring the mixture to a boil.
- Cover the skillet, reduce the heat to low, and simmer for 20 minutes until the rice is tender.
- Stir in the olives and 1 cup of cheddar cheese, then cool the filling for 5 minutes.
- Heat the oven to 375 F and spread a thin layer of picante sauce in a 9-by-13-inch baking dish.
- Fill each tortilla with the chicken mixture, roll it closed, and place it seam-side down in the dish.
- Check that the thickest part of the poultry reaches 165 F before serving.
- Cover the burritos with more picante sauce and cheddar, then bake for 20 minutes until hot.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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