*  Exported from  MasterCook  *

                          Chicken Rice Burritos

Recipe By     : TASTE OF HOME - FEB/MARCH 1996
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           green onion -- sliced
   1      clove         garlic -- minced
   2      Tablespoons   butter or margarine
   7      cups          cooked chicken -- shredded
   1      Tablespoon    chili powder
   2 1/2  cups          chicken broth -- divided
  16      ounces        picante sauce -- divided
   1      cup           long grain rice -- uncooked
     1/2  cup           ripe olives -- sliced
   3      cups          shredded cheddar cheese -- divided
  12      10"           flour tortilla -- warmed
                        additional picante sauce & cheddar
                        cheese

In a skillet, saut 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 min. 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. Spoon 1 cup filing, off center, on each tortilla.   
Fold sides and ends over filling, then roll up. Arrange in  
two ungreased 13x9x2" pans. Sprinkle with remaining cheese. 
Cover and bake at 375 degrees for 10-15 minutes or until    
heated through. Garnish with picante sauce and cheese.      
                                                            






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