Picante Chicken Rice Burritos Recipe

Name: Picante Chicken Rice Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1/2 cup chopped green onion; 1 clove garlic, minced; 7 cups shredded, cooked chicken meat; 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 black olives; 3 cups shredded Cheddar cheese, divided; 12 (10 inch) flour tortillas

Servings: persons

2 tablespoons butter
1/2 cup chopped green onion
1 clove garlic, minced
7 cups shredded, cooked chicken meat
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 black olives
3 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 saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce.
2
Heat through, then set aside.
3
To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil.
4
Reduce heat, cover pan and simmer for 20 minutes.
5
Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
6
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
7
To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese.
8
Mix well.
9
Spoon 1 cup of filling onto each tortilla, off center.
10
Fold sides and ends over filling, then roll up.
11
Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
12
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

2603

kcal

Calories

Fat

268

Carbs

232

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons butter, 1/2 cup chopped green onion, 1 clove garlic, minced, 7 cups shredded, cooked chicken meat, and more.

Yes, Picante Chicken Rice Burritos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Picante Chicken Rice Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions