| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Tasteofhome |
6 |
servings |
INGREDIENTS
| 1/3 |
c |
Green onion; sliced |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Butter or margarine |
| 7 |
c |
Cooked chicken; shredded |
| 1 |
tb |
Chili powder |
| 2 1/2 |
c |
Chicken broth; divided |
| 16 |
oz |
Picante sauce; divided |
| 1 |
c |
Long grain rice; uncooked |
| 1/2 |
c |
Ripe olives; sliced |
| 3 |
c |
Shredded cheddar cheese; divided |
| 12 |
|
10" flour tortilla; warmed |
|
|
Additional picante sauce & cheddar |
|
|
Cheese |
INSTRUCTIONS
In a skillet, saut onions and garlic in butter until tender. Stir in
chicken, chili powder, 1/4 cup broth and 3/4 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 min. 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 filing, off center, on each tortilla. Fold sides
and ends over filling, then roll up. Arrange in two ungreased 13x9x2"
pans. Sprinkle with remaining cheese. Cover and bake at 375 degrees
for 10-15 minutes or until heated through. Garnish with picante sauce
and cheese.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996
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