Chicken Rice Burritos

Chicken Rice Burritos

1/3 C. onion, sliced
1 clove garlic, minced
2 Tbsp. Butter
7 cups cooked chicken
1 Tbsp. Chili powder
2 ½ C. chicken broth, divided
1 jar (16 oz.) picante sauce, divided
1 cup long grain rice, uncooked
½ C ripe olives
3 C. shredded cheddar cheese, divided
12 (10 inches each) flour tortillas, warmed
Additional picante sauce and cheddar cheese

In a skillet, sauté onions and garlic in butter until tender. Stir in chicken, chili powder, ¼ cup broth and ¾ cup of picante sauce. Heat through: set aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup filling, 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. Yield 6 servings.