In a skillet, saut 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 min. 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 filing, off center, on each tortilla.
Fold sides and ends over filling, then roll up. Arrange in
two ungreased 13x9x2" pans. Sprinkle with remaining cheese.
Cover and bake at 375 degrees for 10-15 minutes or until
heated through. Garnish with picante sauce and cheese.
