Carey’s Chicken Burrito’s
In a medium saucepan, bring rice and 2_3/4
cup of broth to a boil.
Reduce heat and simmer for 20 minutes.
Stir in 1/2_3/4 of picante sauce, cover, reduce heat to medium low, and cook
5-15 minutes.
Stir every few minutes or so (watch though, because as the sauce cooks into the
rice, the rice can burn to the bottom, especially if you have the burner too
hot).
When the rice is tender, you can turn the heat off.
Chop bell peppers and onion. Sauté in olive oil until tender.
Stir in chicken, chili pepper, 1/4 cup of broth and remaining picante sauce.
Heat through.
When rice is tender, add to chicken mixture (may have to transfer the entire
mixture to a large bowl to mix).
Add cheese. Some people like to only add 2 cups, but I like to add all 3 cups!
Spoon about a cup of filling in the center of each tortilla and roll up.
I also add a little bit of cheese to the center of each tortilla before rolling
up.
Arrange tortillas on un-greased 9 x 13's.
Cover and bake at 350 for 10_15 minutes or until heated through.
Garnish with picante, cheese, sour cream, black olives, lettuce, tomatoes,
what’s your favorite!
Freeze individually, or store unbaked in refrigerator and microwave
as hungry guests have need!
Terri’s notes:
- This has got to be the best "back to school/feed hungry crowds" recipe I’ve
ever found!
- Go ahead and add black or red beans to the mix. Rinse, drain, add just before
you fill them.
- Or spread the tortillas with refried beans before you fill them. Makes the mix
go that much further, just don’t forget to buy extra tortillas!
Back to The Recipe Lady's page
09/10/2004