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My review
Picante Chicken Rice Burritos
IDIEHMARIE77
"Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!"
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Ingredients
1 h servings 575 calsOriginal recipe yields 12 servings (12 burritos)
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Directions
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- To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute 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.
- To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. 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.
- Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.
Nutrition Facts
Per Serving: 575 calories; 23.2 g fat; 52.2 g carbohydrates; 37.1 g protein; 104 mg cholesterol; 1211 mg sodium. Full nutrition
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Reviews
Read all reviews 105155 Ratings
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Most helpful positive review
2/20/2004
The flavor for these burritos was excellent, however, with no sauce to go with them, they were very dry. Next time I will use a salsa verde to lay in the bottom of the pan and on top of the bur...
Most helpful critical review
7/17/2011
Tasty and filling but bland. It could have been the brand of picante sauce I used. Next time, I'll know to add some spices, maybe some of my homemade taco seasoning and some fresh cilantro. I th...
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2/20/2004
The flavor for these burritos was excellent, however, with no sauce to go with them, they were very dry. Next time I will use a salsa verde to lay in the bottom of the pan and on top of the bur...
1/26/2007
Yeah this was a great recipe, taken practically word for word from Taste of Home - I have it in my 1997 Taste of Home yearbook. It calls for 1/3 c scallions instead of the 1/2 cup here. In a...
11/20/2007
I'm only giving this recipe 4 stars since I think there should be some sort of sauce poured over the burritos before baking. I did not do this when making my first batch and the cheese dried out...
11/2/2009
yummy and as for all those that commented about needing a sauce over-maybe you should be making enchiladas instead!! Thats not how burritos are traditionally.
8/26/2003
NICE TWIST TO BURRITOS! We really liked these alot! Other than adding a dash of cumin while cooking the chicken (and leaving it in small cubes oppossed to shredding the chicken) - I didn't chang...
12/18/2001
This was very good.. I was searching for a recipe to utilize my leftovers from the past couple of days and this was it. I had leftover chicken, broth, and spanish rice and salsa so making this w...
7/17/2011
Tasty and filling but bland. It could have been the brand of picante sauce I used. Next time, I'll know to add some spices, maybe some of my homemade taco seasoning and some fresh cilantro. I th...
7/28/2009
SOOOO GOOD!!! I made my own salsa though but this woulda been good with the jarred stuff as well. That's the only change I made. My husband took extra leftovers to work and the guy he gave ha...
4/16/2008
This was very easy and tasty. I had in my fridge leftover turkey breast seasoned with black pepper, garlic salt and dill weed as well as cooked brown rice. So I decided to use them for this rec....