Chicken Rice Burritos

From my sister-in-law Kim M.

This makes a delicious meal, and can be used in several ways.

1/3 c. green onions, sliced
1 clove garlic, minced
2 Tbs. butter
2 c. shredded cooked chicken
1 Tbs. chili powder
2 ½ c. chicken broth
1 jar (16 oz.) picanté sauce
1 c. uncooked rice
½ c. sliced ripe olives
3 c. shredded cheddar cheese
12-16 flour tortillas, warmed
Additional picanté sauce & cheddar cheese for topping.

Sauté garlic and onions in butter until tender. Stir in chicken, chili powder, ¼ c. broth, and ¾ c. picanté sauce. Heat through and set aside. In a medium saucepan bring rice and remaining broth to a boil. Reduce heat, cover and simmer 20 minutes. Stir in remaining picanté sauce, cover and simmer 5-10 minutes until rice is tender. Stir into chicken mixture. Add olives and 2 c. cheese.

Spoon ½ c. filling onto each tortilla, fold sides and ends over filling, then roll up and place in 9X13 baking dish. Sprinkle with remaining cheese. Cover and bake at 375 for 10-15 minutes, or heated through.

Can also be used as a filling for soft or crunchy tacos. Top with lettuce, sour cream and salsa.