Cream of Chicken Burritos
Cream of Chicken Burritos

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, cream of chicken burritos. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Cream of Chicken Burritos is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Cream of Chicken Burritos is something which I’ve loved my entire life. They’re nice and they look wonderful.

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To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready 1.5 C shredded chicken
  2. Take 1 C chicken stock
  3. Take 1 C long grain rice
  4. Take 2 C water
  5. Take 1 red bell pepper; large julienne
  6. Take 1/2 red onion; julienne
  7. Prepare 1 clove garlic; minced
  8. Make ready 1 pinch crushed pepper flakes
  9. Make ready 3 C cream of chicken soup
  10. Make ready 1/4 white wine vinegar
  11. Prepare 1 C chihuahua cheese
  12. Get 3 large flour tortillas
  13. Take as needed kosher salt & black pepper
  14. Get 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 is going to wrap it up with this special food cream of chicken burritos recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!