Cream of Chicken Burritos
Cream of Chicken Burritos

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

Cream of Chicken Burritos is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cream of Chicken Burritos is something that I’ve loved my entire life. They’re nice and they look fantastic.

Spoon chicken mixture evenly on to tortillas. Place burritos seam side down in pan. In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Make ready 1.5 C shredded chicken
  2. Prepare 1 C chicken stock
  3. Prepare 1 C long grain rice
  4. Make ready 2 C water
  5. Take 1 red bell pepper; large julienne
  6. Make ready 1/2 red onion; julienne
  7. Take 1 clove garlic; minced
  8. Prepare 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. Get 3 large flour tortillas
  13. Get as needed kosher salt & black pepper
  14. Prepare as needed vegetable oil

Sprinkle some cheese and a little barbecue sauce on top. Place burrito in sprayed. are done. Pour cream of chicken soup over burritos. In a Dutch oven, heat butter over medium-high heat.

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

Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. 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 to moisten the filling.

So that is going to wrap it up for this special food cream of chicken burritos recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be 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!