Chicken Rice Burritos

I got this out of the Taste of Home magazine.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  garlic clove, minced
• 2  tablespoons butter or 2  tablespoons margarine
• 7  cups  shredded  cooked chicken
• 1  tablespoon chili powder
• 2 1⁄2 cups chicken broth, divided
• 1 (16 ounce) jar  picante sauce, divided
• 1  cup  uncooked long grain rice
• 3  cups  shredded cheddar cheese, divided
• 12  flour tortillas, warmed

Directions

1. In a skillet, saute garlic in butter until tender.
2. Stir in chicken, chili powder, 1/4 cup broth and 3/4 cup of picante sauce.
3. Heat through; set aside.
4. In a medium saucepan, bring rice and remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender.
5. Stir into chicken mixture.
6. Add 2 cups of cheese.
7. Spoon 1 cup filling, off center on each tortilla.
8. Fold sides and ends over filling, then roll up.
9. Arrange burritos in two ungreased 13 x 9 inch baking dishes.
10. Sprinkle with the remaining cheese.
11. Cover and bake at 375 for 10-15 minutes or until heated through.
12. Garnish with picante sauce and cheese.