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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 Information on How to Elevate Your Mood with Food.

A lot of us believe that comfort foods are bad for us and that we must avoid them. If your comfort food is candy or junk food this might be true. Otherwise, comfort foods may be super nutritious and good for you. There are several foods that, when you consume them, may boost your mood. If you feel a little bit down and you need a happiness pick me up, try a couple of these.

Cold water fish are wonderful for eating if you are wanting to combat depression. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all chock-full of omega-3 and DHA. These are two things that really help the grey matter in your brain function a lot better. It’s the truth: consuming tuna fish sandwiches can actually help you battle your depression.

Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a couple of of these hints instead.

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

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

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