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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

575 calories; 23.2 g total fat; 104 mg cholesterol; 1211 mg sodium. 52.2 g carbohydrates; 37.1 g protein; Full Nutrition

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/20/2004
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 burritos. Also I used minute rice with no problem (no need to let it simmer longer with the picante sauce). Thanks! Read More
(62)

Most helpful critical review

Rating: 3 stars
07/17/2011
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 think this would be an excellent base for enchiladas just adding a good enchilada sauce in the pan and over the top and sprinkle with monterey jack? I might do that next time. Read More
(11)
159 Ratings
  • 5 star values: 96
  • 4 star values: 52
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/20/2004
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 burritos. Also I used minute rice with no problem (no need to let it simmer longer with the picante sauce). Thanks! Read More
(62)
Rating: 4 stars
02/20/2004
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 burritos. Also I used minute rice with no problem (no need to let it simmer longer with the picante sauce). Thanks! Read More
(62)
Rating: 4 stars
01/26/2007
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 any event - this is a great recipe. The prep time is a little long but I freeze leftovers individually and it's a treat to have them waiting. The amount of chicken can be changed - it really doesn't affect the flavor. I've added rinsed black beans to the mix as well. Read More
(50)
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Rating: 4 stars
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. However after pouring some taco sauce & sour cream over the top they were still delicious! I only used 1/2 of the chicken/rice mix and froze the other 1/2 to use another day. This one is a keeper! Read More
(33)
Rating: 4 stars
11/02/2009
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. Read More
(26)
Rating: 4 stars
09/11/2003
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 change a thing! I love being pleasantly surprised and these sure turned my head! Served with some lettuce and green bell peppers - these babies were a hit! Thanks Heidi! Read More
(16)
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Rating: 4 stars
06/24/2003
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 was a super quick and super easy. I didn't have green onion or garlic so I used a yellow onion and garlic powder and it still turned out really good. In order to make this an easily prepared meal I suggest planing a few meals where you will have all the ingredients leftover. It'll make throwing these together much easier.. I'm not sure I would have made this otherwise. Read More
(16)
Rating: 3 stars
07/17/2011
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 think this would be an excellent base for enchiladas just adding a good enchilada sauce in the pan and over the top and sprinkle with monterey jack? I might do that next time. Read More
(11)
Rating: 5 stars
07/30/2009
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 half to want's the recipe! Anyway thanks! Read More
(9)
Rating: 5 stars
03/05/2003
Excellent recipe!!!! The Mexican I cook for love it. This is by far the best burrito recipe ive found!!!! Read More
(9)