Recipe: Delicious Cream of Chicken Burritos

Cream of Chicken Burritos. Easy Buffalo Chicken Burritos with Hatch Pepper QuesoCooking for Keeps. Note: These burritos are a great freezer meal. Just prepare as directed above except don't bake.

Go ahead and substitute any meat, steak or ground turkey. Delicious served with sour cream or guacamole! This video recipe shows you how to make quick and easy Chicken Burritos Print this recipe at. You can cook Cream of Chicken Burritos using 14 ingredients and 14 steps. Here is how you cook it.

Ingredients of Cream of Chicken Burritos

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

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. With these hearty baked burritos smothered in enchilada sauce, you never have to choose a favorite! Place chicken and beans on tortilla and roll up.

Cream of Chicken Burritos step by step

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.

Dice peppers, onions, tomatoes and lettuce. These items and sour cream are to be sprinkled on the burrito by each individual. 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. Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos.

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