Sunday, January 6, 2013

Cheesy Chicken and Rice Burritos

Chicken and rice burritos smothered in cheesy goodness!

This is a recipe that I created one day when I was craving something spicy and covered in cheese.  Mission accomplished!  I make this dish for football parties, potlucks, and for weeknight dinners with just me and the husband.  My friends and husband all love this creation of pure comfort food


Cheesy Chicken and Rice Burritos

2 cans Campbells Fiesta Nacho Cheese Soup
1 cup milk
6 wedges of Laughing Cow creamy swiss cheese (or 6 oz. cream cheese, softened)
1 cup green chili (salsa can be substituted if desired)
2 cooked chicken breasts, chopped
1 ½  cups prepared Spanish rice (I use Zatarain’s)
1 ½ cups shredded Mexican cheese blend (Colby and Monterey Jack blend also works)
4-5 flour tortillas

Prepare Spanish rice according to package directions and set aside.  In a saucepan, whisk soup, milk, and green chili together and heat over medium low until warmed through.  Cut cream cheese into cubes and add to mixture in saucepan.  Continue to heat, stirring frequently, until smooth.  When the cheese sauce  is heated and smooth, spread enough cheese mixture into the bottom of a 9x11 baking dish.  Heat tortillas slightly for easier rolling and then assemble the burritos – sprinkle shredded cheese on each, spoon on desired amount of chicken and rice, then drizzle a little cheese sauce on the filling. Roll up each and place in baking dish.  This makes about 5 burritos depending on how much filling you place inside of each.   Pour remaining cheese sauce over all the burritos.  Sprinkle 1 cup of shredded cheese over the top, cover with foil and bake at 350 degrees for 20 minutes.  Remove foil and bake 10 more minutes until bubbly, adding additional cheese on top if desired.

I would love to hear from you if you enjoyed this recipe or if you have feedback!