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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 Green Living In The Kitchen area Could save you Cash.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. If you might be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Checking that the condenser is actually clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen on its own offers you many small methods by which energy and money can be saved. Natural living is something we can all perform, without difficulty. A lot of it truly is simply utilizing common sense.

We hope you got benefit 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 do that.

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

Add the shredded chicken, garlic, green onion, and Divide the chicken mixture evenly between each shell. Hamburger Helper® chicken fried rice mix jump-starts a south-of-the-border burrito dinner. Place chicken and beans on tortilla and roll up. Dice peppers, onions, tomatoes and lettuce. These items and sour cream are to be sprinkled on the burrito by each individual.

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