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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/3 cup green onion, sliced
1 clove garlic, minced
2 tbsp. butter or margarine
7 cups cooked chicken, shredded
1 tbsp. chili powder
2-1/2 cups chicken broth, divided
1 jar (16 oz.) picante sauce, divided
1 cup long grain rice, uncooked
1/2 cup ripe olives, sliced
3 cups shredded cheddar cheese, divided
12 (10-inches each) flour tortillas, warmed
Additional picante sauce and cheddar cheese
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Directions:
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In a skillet, saut onions and garlic in butter until tender. Stir inchicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce. Heatthrough; set aside. In a medium saucepan, bring rice and remaining brothto a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picantesauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. add olives and 2 cups cheese. Spoon 1 cup filing, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange in two ungreased 13x9x2-inch pans. Sprinkle with remaining cheese. Cover and bake at 375°F for 10-15 minutes or until heated through. Garnish with picante sauce and cheese.
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