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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 How to Elevate Your Mood with Food.

For the most part, people have been taught to think that “comfort” foods are bad for the body and should be avoided. Often, if the comfort food is a high sugar food or some other junk food, this is very true. Other times, comfort foods can be very nourishing and good for us to eat. There are some foods that, when you consume them, could boost your mood. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Eggs, you might be amazed to learn, are terrific at battling depression. You should see to it, though, that what you make includes the yolk. The egg yolk is the most crucial part of the egg iwhen it comes to helping raise your mood. Eggs, especially the egg yolks, are rich in B vitamins. B vitamins can actually help you improve your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Consume an egg and jolly up!

See, you don’t need to stuff your face with junk food when you wish to feel better! Go with these suggestions instead!

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

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