1/3 c. sliced green onions
1 garlic clove, minced
2 tbsp. butter
7 c. shredded cooked chicken
1 tbsp. chili powder
2 1/2 c. chicken broth, divided
1 (16 oz.) jar picante sauce, divided
1 c. uncooked long grain rice
1/2 c. sliced ripe olives
3 c. (12 oz.) shredded Cheddar cheese, divided
12 flour tortillas (10-inches), warmed
additional picante sauce and Cheddar cheese

In a skillet, sauté 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 to 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 2 ungreased 13 x 9 x 2-inch baking dishes. Sprinkle with the remaining cheese. Cover and bake at 375°F for 10 to 15 minutes or until heated through. Garnish with picante sauce and cheese.

Yield: 6 servings.