Picante Chicken Rice Burritos Recipe - Allrecipes.com
Picante Chicken Rice Burritos Recipe
  • READY IN 1 hr

Picante Chicken Rice Burritos

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside.
  2. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
  3. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  4. To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13 inch baking dishes and sprinkle remaining cup of cheese on top.
  5. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2004

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!

Most Helpful Critical Review
Jul 17, 2011

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.

Jan 26, 2007

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.

Nov 20, 2007

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!

Nov 02, 2009

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.

Sep 11, 2003

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!

Jun 24, 2003

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.

Mar 05, 2003

Excellent recipe!!!! The Mexican I cook for love it. This is by far the best burrito recipe ive found!!!!


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  • Calories
  • 1144 kcal
  • 57%
  • Carbohydrates
  • 104 g
  • 34%
  • Cholesterol
  • 205 mg
  • 68%
  • Fat
  • 46.2 g
  • 71%
  • Fiber
  • 6.8 g
  • 27%
  • Protein
  • 73.8 g
  • 148%
  • Sodium
  • 2022 mg
  • 81%

* Percent Daily Values are based on a 2,000 calorie diet.

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