Cream of Chicken Burritos. 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.

I think next time, I'd like to try these with beef or even shrimp! These are super easy to make, too. The only complaint I have is shredding the chicken. You can have Cream of Chicken Burritos using 14 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Cream of Chicken Burritos

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

Make your own chicken burrito packed with Mexican-style rice, avocado, beans and cheese. An easy recipe for a quick lunch or dinner, from BBC Good Food. Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.

Cream of Chicken Burritos step by step

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.

Note: These burritos are a great freezer meal. Just prepare as directed above except don't bake. Instead cover pan well and freeze. These authentic chicken burritos are the real deal. These authentic chicken burritos are the real deal.