Cream of Chicken Burritos
Cream of Chicken Burritos

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, cream of chicken burritos. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Awhile back I posted a recipe for creamy chicken burritos. And while that one was good…well, this one is sooooo much creamier and better! Reduce heat to medium and add in cream cheese.

Cream of Chicken Burritos is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Cream of Chicken Burritos is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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. Get 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. 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. Get 1 C chihuahua cheese
  12. Prepare 3 large flour tortillas
  13. Prepare as needed kosher salt & black pepper
  14. Prepare as needed vegetable oil

Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like. Cooked chicken breast meat simmered with cream, chicken broth, almonds and peas in a lightly seasoned mixture perfect for pouring over hot biscuits. Reviews for: Photos of Creamed Chicken for Biscuits.

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

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. These burritos from Gooseberry Patch are the perfect solution for what to serve on those busy nights when you need supper in a hurry! Spoon chicken mixture evenly on to tortillas. Fold up sides and roll up, burrito-style, place in an.

So that is going to wrap this up for this exceptional food cream of chicken burritos recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!