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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 Discover How to Boost Your Mood with Food.

A lot of us think that comfort foods are terrible for us and that we need to stay away from them. But if your comfort food is candy or junk food this is true. Other times, however, comfort foods can be completely nutritious and it’s good for you to consume them. There are several foods that basically can boost your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, you may be astonished to discover, are fantastic at combating depression. Just be sure that you don’t toss out the egg yolk. The yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the egg yolk especially, are rich in B vitamins. B vitamins can be terrific for elevating your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that control your mood. Consume an egg and jolly up!

As you can see, you don’t need to consume all that junk food when you want to feel better! Try these suggestions instead!

We hope you got insight 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 cook it.

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