Easiest Way to Prepare Any-night-of-the-week Cream of Chicken Burritos

Hello everybody, 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 tasty. This will be really delicious.

Cream of Chicken Burritos is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Cream of Chicken Burritos is something which I’ve loved my entire life.

chicken broth, cream cheese, rice, cooked chicken breast, cream of chicken soup. Note: These burritos are a great freezer meal. Just prepare as directed above except don't bake. Instead cover pan well and freeze.

To get started with this 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 can achieve that.

The ingredients needed to make Cream of Chicken Burritos:

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

The burritos were super soggy and mushy. I did not enjoy this recipe at all. I only made two changes–cream of chicken instead of cream of mushroom soup and less cheese on top. These burritos from Gooseberry Patch are the perfect solution for what to serve on those busy nights when you need supper in a hurry!

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

I only made two changes–cream of chicken instead of cream of mushroom soup and less cheese on top. 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. These authentic chicken burritos are the real deal.

So that’s going to wrap it up for this special food cream of chicken burritos recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at 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!