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

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Name: Chicken Rice Burritos
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
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 shredded cheddar cheese divided; 12 flour tortillas (10 inches) warmed; Additional picante sauce and cheddar cheese

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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 shredded cheddar cheese ; divided
12 flour tortillas (10 inches) ; warmed
Additional picante sauce and cheddar cheese

servings.

INSTRUCTIONS

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NOTES

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Chicken Rice Burritos

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 shredded cheddar cheese divided
12 flour tortillas (10 inches) warmed
 Additional picante sauce and cheddar cheese

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.

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Nutrition

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Serving Size: 1 servings. (127g)
Recipe Makes: 6 servings.

Calories: 454
Calories from Fat: 245 (54%)

Amt Per Serving		% DV

	Total Fat 27.3g	36 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 8.2g
	Polyunsanturated Fat 1g
Cholesterol 79.5mg		24 %
Sodium 543.5mg		19 %
Potassium 133.4mg		4 %
Total Carbohydrate 32.5g		10 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 31.3g
Protein 19.4g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 454

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