Picante Chicken Rice Burritos

Picante Chicken Rice Burritos


"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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1 h servings 1144 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 1144 kcal
  • 57%
  • Fat:
  • 46.2 g
  • 71%
  • Carbs:
  • 104g
  • 34%
  • Protein:
  • 73.8 g
  • 148%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 2022 mg
  • 81%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 136 Ratings

Most helpful positive review

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 bur...

Most helpful critical review

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 th...

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 bur...

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 a...

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...

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 chang...

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 w...

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

SOOOO GOOD!!! I made my own salsa though but this woulda been good with the jarred stuff as well. That's the only change I made. My husband took extra leftovers to work and the guy he gave ha...

This was very easy and tasty. I had in my fridge leftover turkey breast seasoned with black pepper, garlic salt and dill weed as well as cooked brown rice. So I decided to use them for this rec....