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Cream of Chicken Burritos
Cream of Chicken Burritos

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We hope you got benefit from reading it, now let’s go back to cream of chicken burritos recipe. You can cook cream of chicken burritos using 14 ingredients and 14 steps. Here is how you achieve it.

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

CHICKEN BURRITOS On burrito shell, spread a layer of guacamole, then sour cream. Next place diced chicken and crumbled bacon. With the remaining mixture I chose to make a Mexican chicken soup. Pour soup over tortilla chips and top with lettuce, shredded cheese and a dap of sour cream. In a large bowl, combine the corn, beans, tomatoes, jalapeno and seasonings; pour over chicken.

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