Cream of Chicken Burritos
Cream of Chicken Burritos

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cream of chicken burritos. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Cream of Chicken Burritos is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Cream of Chicken Burritos is something which I have loved my entire life.

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

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

Combine chicken stock and shredded chicken with a pinch of salt in a small saucepot. Add extra stock if necessary to cover the chicken. Combine rice and water in small saucepot. Combine chicken stock and shredded chicken with a pinch of salt in a small saucepot.

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

Combine rice and water in small saucepot. Combine chicken stock and shredded chicken with a pinch of salt in a small saucepot. Add extra stock if necessary to cover the chicken. Stir in the chipotle paste and the chicken to warm through. Creamy green chili chicken burritos can be made to feed a family of four or the recipe can be doubled or tripled to feed an army.

So that’s going to wrap it up with this special food cream of chicken burritos recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!