Ingredients
1 tbsp unsalted butter
¼ cup yellow onion, chopped
¼ cup green bell pepper
¼ cup red bell pepper
1 garlic clove, minced
4 cups chicken breast, grilled, shredded
2 tsp chili powder
2½ cups chicken broth, divided
8 oz picante sauce, (recipe below), divided
1 cup long grain rice, uncooked
½ cup black olives, sliced
1½ cups monterey jack cheese, or any Mexican cheese of your choice, divided
6 flour tortillas, large
salt and ground black pepper , to taste
6 oz tomato salsa, of your choice
2 oz chipotle in adobo sauce
1 cup romaine lettuce, or any lettuce of your choice, shredded, per serving
¼ cup sour cream, per serving
Preparation
Puree all the ingredients for the picante sauce, then set aside.
In a large skillet over medium heat, melt butter and sauté onions, bell peppers, and garlic until translucent.
Add chicken, chili powder, ¼ cup of broth, and ¾ cup of picante sauce. Saute briefly.
Season with salt and pepper to taste. Set aside.
In a large saucepan, bring rice and remaining broth to a boil. Reduce heat, cover pan, and simmer for 20 minutes.
Stir in remaining picante sauce, cover, and simmer for another 5 to 10 minutes until rice is tender. Set aside. Alternatively, you can also combine the rice, broth, and remaining picante sauce in a rice cooker and steam until the rice is fully cooked.
Preheat the oven to 375 degrees F and grease a 9 inch baking casserole.
Spoon ⅓ cup of the chicken mixture, ⅓ cup of rice mixture, 1 tablespoon of olives, and ¼ cup of cheese to fill the tortilla. Fold sides and ends over filling, then roll up.
Arrange tortillas in the baking casserole and sprinkle remaining cheese on top.
Bake at 375 degrees F for 10 to 15 minutes until heated through. Open burritos and top with shredded lettuce. Serve with sour cream.
