Cream of Chicken Burritos
Cream of Chicken Burritos

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Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, cream of chicken burritos. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Pour over burritos in the pan.

Cream of Chicken Burritos is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Cream of Chicken Burritos is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have cream of chicken burritos using 14 ingredients and 14 steps. Here is how you can achieve that.

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

Put a little chicken on wrap. Sprinkle some cheese and a little barbecue sauce on top. Place burrito in sprayed. are done. Pour cream of chicken soup over burritos.

Step by step 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

Perfect for weeknights when you've worked late, the kids have extracurricular activities or too much homework… okay, so they are basically perfect for every night of the week. Shred cooked chicken (or leftover baked chicken). Cook the burrito filling ingredients in a skillet over medium heat, add the chicken and stir thoroughly (per recipe below). Scoop equal amounts of chicken mixture into each burrito and sprinkle with cheese. Now that the burrito filling is complete.

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