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Cream of Chicken Burritos
Cream of Chicken Burritos

Before you jump to Cream of Chicken Burritos recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Be sensible when you do your food shopping. Making good decisions when buying food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home immediately and have something good. Make sure that what you already have is nutritious. This makes it simple to have a good meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all sorts of things that you can do to get wholesome. An overpriced gym membership and very hard to stick to diets are not the only way to do it. You can do small things each day to improve upon your health and lose weight. Being intelligent about the selections you make each day is a start. A proper amount of physical activity each day is also important. The numbers on the scale aren’t the only indication of your health levels. You need to make your body as strong it can be.

We hope you got insight from reading it, now let’s go back to cream of chicken burritos recipe. You can have cream of chicken burritos using 14 ingredients and 14 steps. Here is how you cook that.

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

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