2 tablespoons butter
1 jar (16 oz) picante sauce (salsa), divided
1/2 cup chopped green onion
1 cup uncooked long-grain rice
1 clove garlic, minced
1/2 cup sliced black olives
7 cups shredded, cooked chicken meat
3 cups shredded cheddar cheese, divided
1 tablespoon chili powder
12 large tortillas
2 1/2 cups chicken broth, divided
To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce.
Heat through, then set aside.
To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil.
Reduce heat, cover pan and simmer for 20 minutes.
Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
Meanwhile, preheat oven to 375 degrees F.
To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix Well.
Spoon 1 cup of filling onto each tortilla, off centre.
Fold sides and ends over filling, then roll up.
Arrange filled tortillas in two 9x13-inch baking dishes and sprinkle remaining cup of cheese on top.
Bake at 375 degrees F for 10 to 15 minutes, or until heated through.