Recipe: Appetizing Cheesy Chicken Burritos

Delicious, fresh and tasty.



Cheesy Chicken Burritos. This Cheesy Chicken Burritos recipe makes a favorite meal. Filled with chicken, cheese, and vegetables, this is a burrito recipe you'll love serving! As soon as the RV stopped long enough in the driveway for me to fling the door open and run into the house, Little Buddy and I were in a foot race.

Cheesy Chicken Burritos Wrap into a burrito and place into a baking dish. Baked Chicken Burritos AKA 'skinny chimichangas' are restaurant delicious without all the calories! These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican shredded chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce. You can have Cheesy Chicken Burritos using 7 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheesy Chicken Burritos

  1. Prepare 2 of small cans Campbells Chedder Cheese Soup.
  2. Prepare 1/4-1/2 cup of Salsa (your choice).
  3. You need 1 lb of Chicken.
  4. It's 2 cup of white rice.
  5. Prepare 2 cup of Chicken Broth.
  6. It's 1/2 cup of Salsa (your choice).
  7. You need of Tortilla Shells.

You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly! Heat olive oil in a large nonstick skillet over medium heat. Add onion and sauté until soft. Burritos are so fun because of the many different ingredients you can combine.

Cheesy Chicken Burritos instructions

  1. Stir Chicken Broth, Rice and 1/2 cup Salsa then cook (I use the Instant Pot and hit the Rice button..
  2. Cube chicken then fry in the pan on Medium heat until cooked..
  3. Mix Soup and Salsa into fry pan with chicken and lower heat to simmer for about five minutes to heat up the remaining ingredients..
  4. Either combine Chicken mixture and Rice in the Tortilla Shells or place Chicken mixture in the Tortilla and serve with the rice..

This recipe fills soft tortillas with chicken, salsa, cheese and veggies.. In a Dutch oven, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Stir in flour until blended; gradually stir in broth. Divide chicken mixture evenly among tortillas along with cheese.