Chicken Rice Burritos

• 1/3 cup green onion, sliced
• 1 clove garlic, minced
• 2 tbsp. butter
• margarine
• 7 cups cooked chicken, shredded
• 1 tbsp. chili powder
• 2-1/2 cup chicken broth, divided
• 1 jar (1 lb.) picante sauce, divided
• 1 cup long grain rice, uncooked
• 1/2 cup ripe olives, sliced
• 3 cups shredded cheddar cheese, divided
• 12 flour tortillas, warmed
• Additional picante sauce and cheddar cheese

1. In a skillet, saut onions and garlic in butter until tender.
2. Stir inchicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce.
3. Heatthrough; set aside.
4. In a medium saucepan, bring rice and remaining brothto a boil.
5. Reduce heat; cover and simmer 20 minutes.
6. Stir in remaining picantesauce; cover and simmer 5-10 minutes or until rice is tender.
7. Stir into chicken mixture.
8. add olives and 2 cups cheese.
9. Spoon 1 cup filing, off center, on each tortilla.
10. Fold sides and ends over filling, then roll up.
11. Arrange in two ungreased 13x9x2-inch pans.
12. Sprinkle with remaining cheese.
13. Cover and bake at 375F for 10-15 minutes or until heated through.
14. Garnish with picante sauce and cheese.

green onion, clove garlic, butter, margarine, chicken, chili powder, chicken broth, picante sauce, long grain rice, ripe olives, cheddar cheese, flour tortillas, cheddar cheese

Taken from www.foodgeeks.com/recipes/3024 (may not work)