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Ingredients
- 2 tablespoons butter
- 3 cups shredded cheddar cheese, divided
- 1/2 cup chopped green onion
- 12 burrito size tortillas
- 1 clove garlic, minced
- 7 cups shredded, cooked chicken meat
- 1 tablespoon chili powder
- 2 1/2 cups chicken broth, divided
- 1 16-ounce jar picante sauce, divided
- 1 cup uncooked long-grain rice
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Recipe Info
Category : Poultry
Rating : 0
Contributor : marc
Print Recipe
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Directions
1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté 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.
2. 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.
3. Meanwhile, preheat oven to 375 degrees F.
4. To Assemble Burritos: Stir chicken mixture into rice, then 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.
5. Bake at 375 degrees F for 10 to 15 minutes, or until heated through.
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