7-9poundcups cooked chickenshredded (3-4bag of chicken breasts)
1heaping Tblsp. chili powder
1 - 24oz. jar of picante sauce
1cupbrown long grain rice
3cupsshredded Colby/Monterey jack cheese
cheesesour cream, picante sauce, olives, green onions....etc. for garnish
In a medium saucepan, bring rice and 2-3/4 cup of broth to a boil.
Reduce heat and simmer for 20 minutes.
Stir in 1/2-3/4 of picante sauce, cover, reduce heat to medium low, and cook 5-15 minutes.
Stir every few minutes or so (watch though, because as the sauce cooks into the rice, the rice can burn to the bottom, especially if you have the burner too hot).
When the rice is tender, you can turn the heat off.
Chop bell peppers and onion. Saute in olive oil until tender.
Stir in chicken, chili pepper, 1/4 cup of broth and remaining picante sauce.
When rice is tender, add to chicken mixture (may have to transfer the entire mixture to a large bowl to mix).
Add cheese. Some people like to only add 2 cups, but I like to add all 3 cups!
Spoon about a cup of filling in the center of each tortilla and roll up.
I also add a little bit of cheese to the center of each tortilla before rolling up.
Arrange tortillas on un-greased 9 x 13's.
Cover and bake at 350 for 10-15 minutes or until heated through.
Garnish with picante, cheese, sour cream, black olives, lettuce, tomatoes, what's your favorite!
Freeze individually, or store unbaked in refrigerator and microwave as hungry guests have need!
- This has got to be the best "back to school/feed hungry crowds" recipe I've ever found!
- Go ahead and add black or red beans to the mix. Rinse, drain, add just before you fill them.
- Or spread the tortillas with refried beans before you fill them. Makes the mix go that much further, just don't forget to buy extra tortillas!