"Flour tortillas filled with a mildly spicy, cheesy, picante chicken and rice mixture, then topped with more cheese and baked. A great dinner inspired by Mexican flavors. This is my favorite chicken recipe!" — IDIEHMARIE77
Watch video tips and tricks
chopped green onion
shredded, cooked chicken meat
2 1/2 cups
chicken broth, divided
1 (16 ounce) jar
picante sauce, divided
uncooked long grain rice
sliced black olives
shredded Cheddar cheese, divided
12 (10 inch)
The flavor for these burritos was excellent, however, with no sauce to go with them, they were very dry. Next time I will use a salsa verde to lay in the bottom of the pan and on top of the burritos. Also, I used minute rice with no problem (no need to let it simmer longer with the picante sauce). Thanks!
Tasty and filling but bland. It could have been the brand of picante sauce I used. Next time, I'll know to add some spices, maybe some of my homemade taco seasoning and some fresh cilantro. I think this would be an excellent base for enchiladas, just adding a good enchilada sauce in the pan and over the top and sprinkle with monterey jack? I might do that next time.
Yeah this was a great recipe, taken practically word for word from Taste of Home - I have it in my 1997 Taste of Home yearbook. It calls for 1/3 c scallions instead of the 1/2 cup here.
In any event - this is a great recipe. The prep time is a little long but I freeze leftovers individually and it's a treat to have them waiting. The amount of chicken can be changed - it really doesn't affect the flavor. I've added rinsed black beans to the mix as well.
I'm only giving this recipe 4 stars since I think there should be some sort of sauce poured over the burritos before baking. I did not do this when making my first batch and the cheese dried out. However, after pouring some taco sauce & sour cream over the top they were still delicious! I only used 1/2 of the chicken/rice mix and froze the other 1/2 to use another day. This one is a keeper!
yummy and as for all those that commented about needing a sauce over-maybe you should be making enchiladas instead!! Thats not how burritos are traditionally.
NICE TWIST TO BURRITOS! We really liked these alot! Other than adding a dash of cumin while cooking the chicken (and leaving it in small cubes oppossed to shredding the chicken) - I didn't change a thing! I love being pleasantly surprised and these sure turned my head! Served with some lettuce and green bell peppers - these babies were a hit! Thanks Heidi!
This was very good.. I was searching for a recipe to utilize my leftovers from the past couple of days and this was it. I had leftover chicken, broth, and spanish rice and salsa so making this was a super quick and super easy. I didn't have green onion or garlic so I used a yellow onion and garlic powder and it still turned out really good.
In order to make this an easily prepared meal I suggest planing a few meals where you will have all the ingredients leftover. It'll make throwing these together much easier.. I'm not sure I would have made this otherwise.
Excellent recipe!!!! The Mexican I cook for love it. This is by far the best burrito recipe ive found!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Picante Chicken Rice Burritos
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 1144
** Calories from Fat: 416
See how to make a top-rated, Mexican-inspired casserole.
This chicken and rice casserole is simple and tasty.
See how to make the ultimate cheesy one-dish broccoli and rice casserole.