Cream of Chicken Burritos
Cream of Chicken Burritos

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, cream of chicken burritos. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Spoon chicken mixture evenly on to tortillas. Blend together soup and remaining one cup salsa; pour over burritos. Place burritos seam side down in pan.

Cream of Chicken Burritos is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are fine and they look wonderful. Cream of Chicken Burritos is something that I’ve loved my entire life.

To begin with this recipe, we have to prepare a few components. You can have 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. Get 1.5 C shredded chicken
  2. Make ready 1 C chicken stock
  3. Get 1 C long grain rice
  4. Prepare 2 C water
  5. Take 1 red bell pepper; large julienne
  6. Take 1/2 red onion; julienne
  7. Make ready 1 clove garlic; minced
  8. Prepare 1 pinch crushed pepper flakes
  9. Make ready 3 C cream of chicken soup
  10. Take 1/4 white wine vinegar
  11. Take 1 C chihuahua cheese
  12. Take 3 large flour tortillas
  13. Make ready as needed kosher salt & black pepper
  14. Take as needed vegetable oil

Add everything except for the tortillas, rice, beans, and sour cream to the slow cooker. Remove the chicken and dice into small pieces. Assemble according to the original recipe. Top burritos with green chili enchilada sauce and sprinkle top with more Monterrey Jack cheese.

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

Serve with homemade beans, and top with sour cream, guacamole, shredded lettuce, tomatoes, and a sprinkle of cheese for good measure. 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. These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican shredded chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce. You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly!

So that is going to wrap this up with this special food cream of chicken burritos recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!