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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 Foods That Make Your Mood Better.

Many of us have been trained to think that comfort foods are not good and to be avoided. Often, if the comfort food is a sugary food or another junk food, this is very true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to eat them. There are some foods that, when you consume them, could improve your mood. When you feel a little down and are in need of an emotional pick-me-up, try a couple of these.

Your mood could actually be helped by green tea. You knew green tea had to be included in this article, right? Green tea is found to be rich in an amino acid referred to as L-theanine. Research has proven that this amino acid stimulates the production of brain waves. This will better your brain’s focus while simultaneously calming the rest of your body. You likely already knew how easy it is to get healthy when you drink green tea. Now you are well aware that it helps you to elevate your moods also!

As you can see, you don’t need junk food or foods that are terrible for you so you can feel better! Try a few of these hints 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 cook Cream of Chicken Burritos:
  1. Get 1.5 C shredded chicken
  2. Use 1 C chicken stock
  3. Use 1 C long grain rice
  4. Use 2 C water
  5. Provide 1 red bell pepper; large julienne
  6. You need 1/2 red onion; julienne
  7. You need 1 clove garlic; minced
  8. Take 1 pinch crushed pepper flakes
  9. Provide 3 C cream of chicken soup
  10. Provide 1/4 white wine vinegar
  11. Get 1 C chihuahua cheese
  12. Provide 3 large flour tortillas
  13. Use as needed kosher salt & black pepper
  14. Get 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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