Cream of Chicken Burritos, this is the popular recipe ever, So easy to make and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and Finally I learned to prepare this recipe, and I will share the secret recipe here with easy, flexible, and very delicious!
Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to prepare a distinctive dish, cream of chicken burritos. It is one of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
Cream of Chicken Burritos is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It's simple, it's quick, it tastes delicious. They're nice and they look wonderful. Cream of Chicken Burritos is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cream of chicken burritos using 14 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Cream of Chicken Burritos:
- Take 1.5 C of shredded chicken.
- Take 1 C of chicken stock.
- Make ready 1 C of long grain rice.
- Take 2 C of water.
- Make ready 1 of red bell pepper; large julienne.
- Get 1/2 of red onion; julienne.
- Take 1 clove of garlic; minced.
- Prepare 1 pinch of crushed pepper flakes.
- Make ready 3 C of cream of chicken soup.
- Make ready 1/4 of white wine vinegar.
- Get 1 C of chihuahua cheese.
- Prepare 3 of large flour tortillas.
- Prepare as needed of kosher salt & black pepper.
- Prepare as needed of vegetable oil.
Steps to make Cream of Chicken Burritos:
- 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..
- 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..
- Combine soup and vinegar in a small saucepot. Bring to a simmer, then reduce heat to low..
- 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..
- Add garlic, crushed pepper flakes, salt, and pepper. Saute 10-20 seconds until garlic is fragrant, not browned..
- Preheat the broiler on your oven..
- Strain shredded chicken and reserve stock..
- Add shredded chicken to pan with 1/2 C reserved chicken stock. Reduce until liquid has evaporated, about 1-2 minutes..
- Spray a medium sized casserole dish with nonstick cooking spray. Pour enough soup along the bottom just to cover..
- Lay out three burrito sized tortillas on a large work surface. Divy the rice amongst the three tortillas. Repeat with chicken mixture..
- Wrap each burrito and place snugly in the casserole dish. Spread soup all over the tortillas..
- Top with cheese. Place under broiler for approximately 1 minute..
- 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,.
- 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.
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