Cream of Chicken Burritos
Cream of Chicken Burritos

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, cream of chicken burritos. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Cream of Chicken Burritos is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Cream of Chicken Burritos is something that I’ve loved my entire life. They are nice and they look wonderful.

Spoon chicken mixture evenly on to tortillas. Blend together soup and remaining one cup salsa; pour over burritos. The Best Cream Cheese Chicken Burrito Recipes on Yummly

To begin with this particular recipe, we have to first 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. Take 1.5 C shredded chicken
  2. Prepare 1 C chicken stock
  3. Prepare 1 C long grain rice
  4. Take 2 C water
  5. Prepare 1 red bell pepper; large julienne
  6. Take 1/2 red onion; julienne
  7. Make ready 1 clove garlic; minced
  8. Prepare 1 pinch crushed pepper flakes
  9. Make ready 3 C cream of chicken soup
  10. Make ready 1/4 white wine vinegar
  11. Make ready 1 C chihuahua cheese
  12. Get 3 large flour tortillas
  13. Make ready as needed kosher salt & black pepper
  14. Make ready as needed vegetable oil

Pour soup over tortilla chips and top with lettuce, shredded cheese and a dap of sour cream. Instead of the cream of chicken soup, I use Campbells Nacho Cheese or Southwestern Cheese soup. I add a jar of medium or mild green chile salsa to the sour cream/soup mixture for texture and spice. Instead of chopping the chicken for the filling, I shred it and add a few tablespoons of the sour cream/soup mixture.

Steps 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

I only made two changes–cream of chicken instead of cream of mushroom soup and less cheese on top. My hubby loved it and had to resist after his third or so helping.:D Thank you for sharing! Creamy White Chicken Enchiladas are made with flour tortillas, shredded chicken, mozzarella, green chiles and a delicious white cream sauce! EASY CREAMY WHITE CHICKEN ENCHILADAS One of my favorite Mexican meals (besides chimichangas) are enchiladas. HOW TO MAKE CHICKEN BURRITO FILLING IN THE SLOW COOKER.

So that is going to wrap this up with this exceptional food cream of chicken burritos recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more 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. Thanks again for reading. Go on get cooking!