Ingredients
| 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 cup | chicken broth, divided | | 1 jar (1 lb.) | picante sauce, divided | | 1 cup | long grain rice, uncooked | | 1/2 cup | ripe olives, sliced | | 3 cups | shredded cheddar cheese, divided | | 12 | flour tortillas, warmed | | Additional picante sauce and cheddar cheese |
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Instructions
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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