Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cream of chicken burritos. It is one of my favorites. This time, I will make it a bit unique. This will be really 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 on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Cream of Chicken Burritos is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Get 1.5 C shredded chicken
- Get 1 C chicken stock
- Get 1 C long grain rice
- Prepare 2 C water
- Make ready 1 red bell pepper; large julienne
- Make ready 1/2 red onion; julienne
- Get 1 clove garlic; minced
- Make ready 1 pinch crushed pepper flakes
- Make ready 3 C cream of chicken soup
- Get 1/4 white wine vinegar
- Make ready 1 C chihuahua cheese
- Take 3 large flour tortillas
- Get as needed kosher salt & black pepper
- Make ready 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:
- 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
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 it up with this special food cream of chicken burritos recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
