Cream of Chicken Burritos
Cream of Chicken Burritos

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, cream of chicken burritos. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

SMOTHERED CHICKEN BURRITOS — Slow cooked chicken, rice and cheese, rolled in tortillas then smothered in a creamy green chili sauce and baked. And so do my husband and teenage boys. Note: These burritos are a great freezer meal.

Cream of Chicken Burritos is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Cream of Chicken Burritos is something that I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook cream of chicken burritos using 14 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Cream of Chicken Burritos:
  1. Prepare 1.5 C shredded chicken
  2. Make ready 1 C chicken stock
  3. Make ready 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. Get 1 pinch crushed pepper flakes
  9. Make ready 3 C cream of chicken soup
  10. Get 1/4 white wine vinegar
  11. Get 1 C chihuahua cheese
  12. Get 3 large flour tortillas
  13. Prepare as needed kosher salt & black pepper
  14. Take as needed vegetable oil

Make your own chicken burrito packed with Mexican-style rice, avocado, beans and cheese. An easy recipe for a quick lunch or dinner, from BBC Good Food. Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

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

Burritos can be of a reasonable size–bite-size even. In a large bowl, toss the chicken with the. These authentic chicken burritos are the real deal. These authentic chicken burritos are the real deal. Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed.

So that is going to wrap it up with this exceptional food cream of chicken burritos recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!