The combination of chicken, cheese, olives and rice mixed together in a tortilla is outstanding. Definitely try this recipe.
|2 tablespoons butter||1 jar (16 oz) picante sauce, divided|
|1/2 cup chopped green onion||1 cup uncooked long-grain rice|
|1 clove garlic, minced||1/2 cup sliced black olives|
|7 cups shredded, cooked chicken meat||3 cups shredded cheddar cheese, divided|
|1 tablespoon chili powder||12 burrito size tortillas|
|2 1/2 cups chicken broth, divided|
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.
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.
To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese.
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 for 10 to 15 minutes, or until heated through.
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