Cream of Chicken Burritos
Cream of Chicken Burritos

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cream of chicken burritos. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Easy Buffalo Chicken Burritos with Hatch Pepper QuesoCooking for Keeps. Note: These burritos are a great freezer meal. Just prepare as directed above except don't bake. Instead cover pan well and freeze.

Cream of Chicken Burritos is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Cream of Chicken Burritos is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook cream of chicken burritos using 14 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Cream of Chicken Burritos:
  1. Get 1.5 C shredded chicken
  2. Get 1 C chicken stock
  3. Make ready 1 C long grain rice
  4. Prepare 2 C water
  5. Get 1 red bell pepper; large julienne
  6. Get 1/2 red onion; julienne
  7. Get 1 clove garlic; minced
  8. Make ready 1 pinch crushed pepper flakes
  9. Make ready 3 C cream of chicken soup
  10. Prepare 1/4 white wine vinegar
  11. Get 1 C chihuahua cheese
  12. Take 3 large flour tortillas
  13. Get as needed kosher salt & black pepper
  14. Make ready as needed vegetable oil

These burritos from Gooseberry Patch are the perfect solution for what to serve on those busy nights when you need supper in a hurry! Spoon chicken mixture evenly on to tortillas. With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favorite! Place chicken and beans on tortilla and roll up.

Instructions to make Cream of Chicken Burritos:
  1. Combine chicken stock and shredded chicken with a pinch of salt in a small saucepot. Add extra stock if necessary to cover the chicken. Bring to a simmer. Cover and cook until chicken is thoroughly heated through, approximately 10 minutes. Do not boil.
  2. Combine rice and water in small saucepot. Bring to a boil. Cover. Reduce to a simmer. Cook 15 minutes. Set aside to steam 5 minutes. Do not remove the lid at any point.
  3. Combine soup and vinegar in a small saucepot. Bring to a simmer, then reduce heat to low.
  4. Heat enough oil to cover the bottom of a medium sized sauce pan. Add peppers and onions. Saute on high for 1 minute, then reduce heat to medium. Cook approximately 5 minutes or until peppers are almost tender.
  5. Add garlic, crushed pepper flakes, salt, and pepper. Saute 10-20 seconds until garlic is fragrant, not browned.
  6. Preheat the broiler on your oven.
  7. Strain shredded chicken and reserve stock.
  8. Add shredded chicken to pan with 1/2 C reserved chicken stock. Reduce until liquid has evaporated, about 1-2 minutes.
  9. Spray a medium sized casserole dish with nonstick cooking spray. Pour enough soup along the bottom just to cover.
  10. Lay out three burrito sized tortillas on a large work surface. Divy the rice amongst the three tortillas. Repeat with chicken mixture.
  11. Wrap each burrito and place snugly in the casserole dish. Spread soup all over the tortillas.
  12. Top with cheese. Place under broiler for approximately 1 minute.
  13. Variations; roasted bell peppers, spinach, brown rice, enchilada sauce, salsa verde, guacamole, shredded pork or beef, avocado, sofrito, shredded lettuce, pico de gallo, salsa, jalapeno, poblano, shallots, white vinegar, apple cider vinegar, herbes de provence, Italian seasoning, hummus, black beans, pinto beans, parsley, cilantro, scallions, rice wine vinegar, basil, white wine, parmesan, mozzarella, swiss, goat cheese, cotija, queso fresco, bacon, chives, dried chile puree, fried egg,
  14. Hollandaise, aioli, crispy diced potatoes, pepperjack, cheddar, smoked paprika, white pepper, babaghanoush, tabouleh, champagne or sherry vinegar, thyme, rosemary, basil, tarragon, zucchini, sour cream, creme fraiche, heavy cream, bechamel, sage, oregano, lemon thyme, mushrooms, leeks, mint, lemon, eggplant, chives, white pepper, coriander, couscous, quinoa, carrots, peas, arugula

With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favorite! Place chicken and beans on tortilla and roll up. Dice peppers, onions, tomatoes and lettuce. These items and sour cream are to be sprinkled on the burrito by each individual. Make your own chicken burrito packed with Mexican-style rice, avocado, beans and cheese.

So that is going to wrap it up for this exceptional food cream of chicken burritos recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!