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Before you jump to Cream of Chicken Burritos recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

Everyone knows that in order to truly be healthy you need to eat a nutritious and balanced diet and get a proper amount of exercise. Unfortunately, we do not always have the time or the power that this type of lifestyle requires. At the end of the day, almost everyone want to go home, not to the gym. A hot, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). You should be glad to learn that getting healthy doesn’t always have to be super hard work. With training you can get all of the nutritional requirements and the exercise that you need. Here are some simple ways to get healthy.

Drink water, not other drinks. Sipping a soda or cup of coffee every so often won’t hurt you too badly. Getting most of your hydration from them is a terrible idea. When you choose water more than other beverages you are helping your body remain very healthy and hydrated. This also helps you reduce your caloric intake by hundreds of points without requiring you to buy and eat disgusting diet foods. Successful weight loss efforts often depend entirely on water consumption.

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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 do it.

The ingredients needed to cook Cream of Chicken Burritos:

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

Steps 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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