Best Picante Chicken Rice Burritos Recipes

CHICKEN RICE BURRITOS

Chicken Rice Burritos image

Make and share this Chicken Rice Burritos recipe from Food.com.

Provided by Jazz Lover

Categories One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

In a skillet, saute 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 picante sauce; cover and simmer 5-10 minutes or until rice is tender.
Stir into chicken mixture.
Add 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 13 x 9 inch baking dishes.
Sprinkle with the remaining cheese.
Cover and bake at 375 for 10-15 minutes or until heated through.
Garnish with picante sauce and cheese.

Nutrition Facts : Calories 877.2, Fat 39.2, SaturatedFat 18.7, Cholesterol 192, Sodium 1711.8, Carbohydrate 62.6, Fiber 4, Sugar 4.4, Protein 65.6

CHICKEN RICE BURRITOS

Chicken Rice Burritos image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 1133 calories, Fat 42g fat (20g saturated fat), Cholesterol 216mg cholesterol, Sodium 2133mg sodium, Carbohydrate 96g carbohydrate (4g sugars, Fiber 13g fiber), Protein 75g protein.