Tacos, Burritos, and Enchiladas: Picante Chicken Rice Burritos

2 tablespoons butter1/2 cup chopped green onion1 clove garlic, minced7 cups shredded, cooked chicken meat1 tablespoon chili powder2 1/2 cups chicken broth, divided1 (16 ounce) jar picante sauce, divided1 cup uncooked long grain rice1/2 cup sliced black olives3 cups shredded Cheddar cheese, divided12 (10 inch) flour tortillasTo Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender. Meanwhile, preheat oven to 375 degrees F (190 degrees C). To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through. Amount Per Serving  Calories: 1144 | Total Fat: 46.2g | Cholesterol: 205mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 1144

Total Fat: 46.2gCholesterol: 205mgSodium: 2022mgTotal Carbs: 104g    Dietary Fiber: 6.8gProtein: 73.8g VIEW DETAILED NUTRITION
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