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Chicken Rice Burritos
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Great use for leftover cooked chicken.


Serves/Makes:4 or more

  • 1/3 cup (80 ml) sliced green onion
  • 1 clove garlic, minced
  • 2 tbsp (30 ml) butter
  • 2 or more cooked chicken breasts, shredded
  • 1 tbsp (15 ml) chili powder
  • 2-1/2 cups (600 ml) chicken broth
  • 1 jar picante sauce (16oz)
  • 1 cup (225 ml) uncooked rice
  • 1 small tin sliced black olives
  • 3 cups (700 ml) shredded cheese
  • burrito tortillas warmed
  • Saute onions and garlic in butter till tender.
  • Stir in chicken, chili powder, 1/4 cup (60 ml) broth and 3/4 cup (175 ml) picante sauce.
  • Heat through.an boil rice remaining broth and picante
  • Reduce heat, cover and simmer 20 minutes till rice is done.
  • Sstir into chicken mix.
  • Add olives and 2 cups (475 ml) cheese.
  • Spoon into tortillas and fold over to make burritos.
  • Place in ungreased baking dish.
  • Cover with remaining cheese and bake 15 minutes at 375 degrees (200 C.).
My husband loves these! You can add more chicken if you like. The original calls for 7 cups of chicken. I like less. Its really up to you. You can make the stuffing ahead of time to save yourself time and serve the next day.

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