Picante Chicken Rice Burritos The Best Recipes

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Picante Chicken Rice Burritos

"Flour tortillas filled with a mildly highly spiced, cheesy, picante hen and rice mixture, then crowned with more cheese and baked. A wonderful dinner stimulated by way of Mexican flavors. This is my favored chicken recipe!"

Ingredients :

  • 2 tablespoons butter
  • half cup chopped inexperienced onion
  • 1 clove garlic, minced
  • 7 cups shredded, cooked fowl meat
  • 1 tablespoon chili powder
  • 2 half of cups fowl broth, divided
  • 1 (16 ounce) jar picante sauce, divided
  • 1 cup raw lengthy grain rice
  • half of cup sliced black olives
  • 3 cups shredded Cheddar cheese, divided
  • 12 (10 inch) flour tortillas

Instructions :

Prep : 10M Cook : 12M Ready in : 1H
  • To Make Chicken Mixture: In a huge skillet over medium heat, soften butter and saute inexperienced onion and garlic until smooth; stir in hen, chili powder, 1/four cup broth and 3/4 cup picante sauce. Heat thru, then set apart.
  • To Make Rice: In a large saucepan, convey rice and remaining 2 1/four cups broth to a boil. Reduce warmth, cover pan and simmer for 20 minutes. Stir in closing 1 1/four cups picante sauce, cowl and simmer for any other five to 10 minutes or till rice is soft.
  • Meanwhile, preheat oven to 375 degrees F (one hundred ninety tiers C).
  • To Assemble Burritos: Stir chicken aggregate into rice, then upload olives and a pair of cups of the cheese. Mix nicely. Spoon 1 cup of filling onto every tortilla, off center. Fold facets and ends over filling, then roll up. Arrange filled tortillas in 9x13 inch baking dishes and sprinkle remaining cup of cheese on pinnacle.
  • Bake at 375 stages F (one hundred ninety ranges C) for 10 to 15 minutes, or till heated through.

Notes :

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