Chicken Rice Burritos

Recipe By: Taste of Home
Serving Size: 6

• 1/3 Cup green onions
• 1 garlic clove, minced
• 2 Tablespoons butter
• 7 Cups chicken, cooked, shredded
• 1 Tablespoon chili powder
• 1/2 Cups chicken broth
• 16 Ounces picante sauce
• 1 Cup uncooked long grain rice
• 1/2 Cup olives, sliced
• 3 Cups cheddar cheese, shredded
• 12 flour tortillas,
• 10 inches, warmed

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. Recue heat; cover and simmer 20 minutes. Stir in remaining picate sauce; cover and simmer 5-10 minutes or until rice is tender.Stir into chicken mixture. Add olives and 2 cups of cheese.Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange burritos in two ungreased 12 by 9 by 2 inch 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.