1/3 cup sliced green onions
1 clove garlic, minced
2 tablespoons butter or 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
1/2 cup sliced ripe olives
3 cups shredded Cheddar cheese, divided
12 10-inch flour tortillas, warmed
Additional picante sauce and Cheddar cheese
Serving Size : 6
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 to 10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups 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 degrees for 10 to 15 minutes or until heated through. Garnish with picante sauce and cheddar cheese.