Thursday, June 3, 2010

Creamy Chicken Burritos

 I love me a good burrito! Yum, yum!  There are a zillion ways out there to make a chicken burrito and I think everyone has their own style. I know my mom has a couple varieties and my brother apparently has a famous recipe (that I haven't been privileged enough to try yet) and I have mine. I've adapted this recipe from various burritos I've tried so I like to call it my own.  Most of the measurements are just "thrown in", so there's no exact science here.  

Creamy Chicken Burritos

1.5 lbs or 3-4 big chicken breasts (I didn't have enough chicken this time and I used two huge breasts, so my burritos were a little heavy on the "creamy" side of things.)
1 can cream of chicken soup
1 small carton of sour cream
1 can rotel
dash of cayane pepper
dash of chipolte spices
dash of cilantro
2 cups shredded cheddar cheese (aprox)
Package of 10 flour tortillas
1 can refried beans (I love the spicy chipolte ones)
1 can green enchilada sauce

Cook the chicken (I like to grill mine) and then shred with a fork and place in a large bowl. Mix in cream of chicken soup, sour cream, rotel, spices and about half the cheese. Grease a 13x9 inch baking dish with cooking spray. Take one flour tortilla and spread a nice spoonful of the refried beans on it.  Then spoon a decent portion of chicken mixture on top. Roll like a burrito and place in the baking dish. Repeat.  I usually can squeeze about 8 burritos in a pan, depending on how big they are.  Use a smaller baking dish for the others or simply assemble and then freeze (first time I did this, haven't tried the frozen ones, so do this at your own risk!)  After all the burritos are in the pan pour the can of enchilada sauce over the top and then sprinkle with some more cheese to taste. Cover with foil and bake at 350 degrees for about 30 minutes. Remove foil and bake some more until cheese starts browning, around 5 minutes.

I will warn you. The leftovers get a little bit soggy. However it doesn't bother me! I am weird.

*Note: If you use reduced fat cream of chicken soup, sour cream and cheese plus fat free beans, you have yourself quite the healthy meal here!  Bonus!


Kristy said...

Yum! I'm going to have to make these. After Max was born my friend Megan brought over some Chicken Enciladas and they were so good I've made them 2x since. All you do is shred some chicken, add some salt, pepper and a can of chili's and then roll in to tortillas. The cover the whole mess with heave cream (gasp!) and a bag of shredded monterrey jack. Bake at 350 until bubbly. So delicious and so bad for you too!!

martina said...

Hi Stephanie, thank you so much for writing about RO*TEL. We love this recipe and think you should enter it into our recipe contest for a chance to win $2,000. For more info visit

- The RO*TEL Across America Team

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