Ingredients
1/3 cup sliced green onions1 garlic clove, minced2 tablespoons butter7 cups shredded cooked chicken1 tablespoon chili powder2-1/2 cups chicken broth, divided1 jar (16 ounces) picante sauce, divided1 cup uncooked long grain rice1/2 cup sliced ripe olives3 cups shredded cheddar cheese, divided12 flour tortillas (10 inches), warmedAdditional picante sauce and cheddar cheese
Preparation
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.
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.
Preheat oven to 375°. 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 until heated through, 10-15 minutes. Garnish with picante sauce and cheese.
