Chicken Rice Burritos

1/3 cup sliced green onions
1 garlic clove, minced
2 tablespoons butter or margarine
7 cups shredded cooked chicken
1 tablespoon chili powder
1 1/2 cups chicken broth (divided)
1 jar (16 oz.) picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced ripe olives
3 cups (12 oz.) shredded cheddar cheese, divided
12 flour tortillas, warmed
additional picante sauce and cheddar cheese

In skillet, saute onions and 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 broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling; then roll up. Arrange burritos in two ungreased 9x13-inch baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375 degrees for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield 6 servings.

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 94)