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"Hunger is the best sauce in the world."--Cervantes

Chicken Rice Burritos Recipe

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This recipe for Chicken Rice Burritos, by , is from Grandma's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Pallardy

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter or margarine
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 rice olives
3 cups (12 ounces) shredded cheddar cheese, divided
12 flour tortillas (10 inches), warmed
Additional picante sauce and cheddar cheese

Directions:
Directions:
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 or until rice is tender. Stir in remaining picante sauce; cover simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. 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. x 2 in. baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Garnish with picante sauce and cheese.

Number Of Servings:
Number Of Servings:
6

 

 

 

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