 |
Prep Time: 55 Minutes Cook Time: 10 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
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:
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 (12 ounces) shredded cheddar cheese, divided |
12 flour tortillas (10 inches), warmed |
additional picante sauce and cheddar cheese |
Directions:
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.
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.
3. 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 at 375° for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield: 6 servings.
|
|