Chicken Rice Burritos - cooking recipe

Ingredients

1 garlic clove, minced
2 tablespoons butter or 2 tablespoons margarine
7 cups shredded cooked chicken
1 tablespoon chili powder
2 1/2 cups chicken broth, divided
1 (16 ounce) jar picante sauce, divided
1 cup uncooked long grain rice
3 cups shredded cheddar cheese, divided
12 flour tortillas, warmed

Preparation

In a skillet, saute 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 picante sauce; cover and simmer 5-10 minutes or until rice is tender.
Stir into chicken mixture.
Add 2 cups of cheese.
Spoon 1 cup filling, off center on each tortilla.
Fold sides and ends over filling, then roll up.
Arrange burritos in two ungreased 13 x 9 inch baking dishes.
Sprinkle with the remaining cheese.
Cover and bake at 375 for 10-15 minutes or until heated through.
Garnish with picante sauce and cheese.