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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 garlic clove, minced |
2 tablespoons butter or 2 tablespoons margarine |
7 cups shredded cooked chicken |
1 tablespoon chili powder |
2 1/2 cups chicken broth, divided |
1 (16 ounce) jar picante sauce, divided |
1 cup uncooked long grain rice |
3 cups shredded cheddar cheese, divided |
12 flour tortillas, warmed |
Directions:
1. In a skillet, saute garlic in butter until tender.
2. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce.
3. Heat through; set aside.
4. In a medium saucepan, bring rice and remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender.
5. Stir into chicken mixture.
6. Add 2 cups of cheese.
7. Spoon 1 cup filling, off center on each tortilla.
8. Fold sides and ends over filling, then roll up.
9. Arrange burritos in two ungreased 13 x 9 inch baking dishes.
10. Sprinkle with the remaining cheese.
11. Cover and bake at 375 for 10-15 minutes or until heated through.
12. Garnish with picante sauce and cheese.
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