Chicken Rice Burritos
Easy and fun burritos that freeze well
- 2 tablespoons butter
- 1/2 cup chopped green onion
- 2 clove garlic, minced
- 3-4 cups shredded, cooked chicken meat (Get a cheap rotisserie and pull)
- 1 tablespoon chili powder
- 2 1/2 cups chicken broth, divided
- 1 (16 ounce) jar picante sauce, divided (I like the South West style get corn and beans in it)
- 1 cup uncooked long grain rice
- 2 cups shredded Cheddar cheese, divided
- 12 (10 inch) flour tortillas
1 To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside.
2 To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil (Follow cooking instruction for rice but replace water with broth). Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
3 Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4 To Assemble Burritos: Stir chicken mixture into rice, then add 2 cups of the cheese. Mix well. Spoon about 1/2 to 3/4 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas (seam side down) in two 9x13 inch baking dishes (I use 1/2 pan cookie sheet with parchment paper.
5 Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until heated through.
I like to make these with my Beef Barbacoa in place of chicken.