Cream of Chicken Burritos
Cream of Chicken Burritos

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Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cream of chicken burritos. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cream of Chicken Burritos is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Cream of Chicken Burritos is something which I have loved my whole life. They are nice and they look wonderful.

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. So it's a huge understatement to say that we loved these Smothered Chicken Burritos.

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

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

This video recipe shows you how to make quick and easy Chicken Burritos Print this recipe at. Hamburger Helper® chicken fried rice mix jump-starts a south-of-the-border burrito dinner. These authentic chicken burritos are the real deal. These authentic chicken burritos are the real deal.

How 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

Topped with pico de gallo, chipotle crema, guacamole, soured cream and cheese, guests won't be dissapointed. Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted. Add the shredded chicken, garlic, green onion, and Divide the chicken mixture evenly between each shell. 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.

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