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Recipe : Perfect Cream of Chicken Burritos

Cream of Chicken Burritos.

Cream of Chicken Burritos

About Burrito

Burritos are a typical Mexican food. This dish consists of a wheat tortilla filled with various kinds of meat such as beef, chicken or pork. These cooked meats are usually the sole filling, and then rolled in the tortilla. In the United States, the contents of burritos are more varied, such as rice, kidney beans, cabbage, tomatoes, salsa sauce, guacamole, cheese and sour cream --- this causes the size of the burrito to be larger. Wheat tortillas are usually grilled or lightly warmed to make them softer and easier to roll. The word burrito, in Spanish, means "little donkey". This name was probably given because the shape of the ends of the rolled-up wheat tortillas is similar to the ears of a donkey. Or maybe a burrito is similar to the bags that donkeys usually carry in South America.

Cream of Chicken Burritos

You can cook Cream of Chicken Burritos using 14 ingredients and 14 steps. Here is how you cook that.

Ingredients of Cream of Chicken Burritos

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

Cream of Chicken Burritos instructions

  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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