When I first tried this Smothered Baked Chicken Burritos recipe, I couldn’t believe how simple yet delicious they were. Crunchy on the outside, tender and cheesy on the inside, and drenched in the most luscious green chili sauce, these burritos are a crowd-pleaser!
With minimal effort and maximum flavor, they’re the perfect dinner recipe for busy weeknights. Plus, they’re so versatile that I can switch up the ingredients to match what I already have in my kitchen. You can also make extra for another meal, like these Chicken Parmesan Sliders. Let’s get into how you can create this mouthwatering dish.
Ingredients For Smothered Baked Chicken Burritos Recipe
To create the perfect smothered baked chicken burritos, you’ll need a few key ingredients. Each one plays an essential role in building flavor and texture.
- 2 cups shredded Mexican chicken: Make the chicken in a slow cooker with salsa, green chilies, and spices for an unbeatable flavor.
- 6 large flour tortillas: Go for raw, uncooked tortillas if you can. They bake to a perfect crispiness while staying soft inside.
- 1 cup shredded sharp cheddar cheese: Sharp cheddar adds boldness, but you can swap this for Mexican cheese blend or Pepper Jack for a spicy kick.
- 1 tablespoon olive oil: Brushing the burritos with olive oil gives them a gorgeous golden crust during baking.
For the Green Chili Sour Cream Sauce:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth, warmed: Warming the broth prevents lumps in the sauce.
- 1/2 teaspoon cumin
- 1/4 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/2 cup sour cream
- 1 (4-ounce) can of mild chopped green chilies: These add an authentic Tex-Mex flavor.
- 1/2 cup shredded cheddar cheese
- Optional hot sauce for an extra kick!
Note: This recipe yields six servings, making it perfect for a family meal. Double it for leftovers or a crowd!
Delicious Variations to Try
Want to switch things up? This recipe is incredibly forgiving and can be tailored to your preferences or dietary needs.
- Dairy-Free: Swap sour cream with a plant-based alternative, and use dairy-free shredded cheese.
- Vegetarian: Replace chicken with seasoned black beans, cooked rice, or sautéd veggies like bell peppers and zucchini.
- Low-Carb: Opt for low-carb tortillas and skip the rice.
- Extra Flavor: Add diced jalapeños, fresh cilantro, or a squeeze of lime to the filling for more zest.
You can find more inspiration in our Dinner Recipes collection.
Cooking Time Overview
Preparing this masterpiece doesn’t take long! Here’s a quick breakdown:
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Equipment You Need to Make it Simple
Having the right tools makes this recipe even easier to whip up. Here’s what you’ll need:
- Slow cooker – For the juicy shredded chicken.
- Baking sheet and wire rack – To ensure equal crisping on all sides.
- Saucepan – To prepare the creamy green chili sauce.
- Whisk – For making a lump-free sauce.
- Basting brush – To lightly coat the burritos with olive oil for crispiness.
How to Make Smothered Baked Chicken Burritos
Making Smothered Baked Chicken Burritos is a straightforward process that combines simple steps with flavorful ingredients. Let’s break it down step by step to ensure your burritos turn out perfectly every time!
Step 1: Prepare the Chicken
Start by making the Mexican shredded chicken (if you haven’t already). Combine boneless chicken, salsa, green chilies, and spices in your slow cooker. Cook until the chicken is tender, then shred it thoroughly.
Step 2: Prep Your Baking Sheet
Preheat the oven to 400°F (200°C). Line a baking sheet with foil, and place a wire rack over it. Lightly coat the rack with nonstick spray.
Step 3: Assemble the Burritos
Lay a large tortilla flat, spoon about a half cup of shredded chicken in the center, and sprinkle cheese on top. Roll it tightly, tucking the ends in as you roll. Place the burrito seam-side down on the wire rack.
Step 4: Brush with Olive Oil
Lightly brush olive oil over all sides of the burritos. This ensures a crispy, golden exterior.
Step 5: Make the Sauce
While your burritos bake, prepare the sauce. Start by melting butter in a saucepan with olive oil. Whisk in the flour and cook for 2–3 minutes. Gradually add warm chicken broth, stirring constantly. Bring the mixture to a simmer until thickened. Finally, stir in green chilies, cheddar cheese, and sour cream. Add hot sauce if desired.
Step 6: Bake Until Perfection
Place the burritos in the oven and bake for 18–20 minutes. For extra crispness, broil them for an additional 2 minutes per side.
Step 7: Serve Smothered Burritos
Drizzle the creamy green chili sauce generously over the baked burritos, and garnish with your favorite toppings like fresh cilantro, diced tomatoes, and avocado.
Additional Tips for Perfect Smothered Burritos
Here are some pro tips based on my experience:
- Reheat tortillas: If your tortillas crack while rolling, heat them for a few seconds in the microwave to make them more pliable.
- Drain liquids: Don’t forget to drain excess liquid from the shredded chicken. This prevents soggy burritos.
- Use a broiler: After baking, broiling quickly crisps up the burritos for an irresistible texture.
- Make it ahead: You can prepare the chicken and sauce a day in advance. This cuts down on prep time when you’re ready to assemble.
How to Serve Smothered Baked Chicken Burritos
Presentation can elevate the mealtime enjoyment! Place the burritos on a large platter and spoon the sauce over them. Add garnishes like chopped cilantro, fresh lime wedges, or crispy tortilla strips for added texture.
Pair these burritos with flavorful sides like rice, a salad, or even these Crock-Pot Cajun Chicken Pasta for an incredible dinner spread!
Nutritional Information
Here’s a quick overview of what you’re getting in each serving:
| Nutrient | Amount per Serving |
| Calories | 450 |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 20g |
How to Store Smothered Baked Chicken Burritos
- Refrigeration: Store leftover burritos in an airtight container for up to 4 days. Store the sauce separately.
- Freezing: Wrap burritos individually in foil, then place them in a freezer bag. Store for up to 3 months.
- Reheating: Reheat in an air fryer at 375°F for crispy results, or in the microwave for convenience.
Why You’ll Love This Recipe
Here are a few reasons this recipe is such a hit:
- Quick and easy: Perfect for busy weeknights.
- Customizable: Suit your tastes or dietary restrictions effortlessly.
- Make-ahead friendly: Ideal for meal prep or feeding a crowd.
- Flavor-loaded: The cheesy, spicy sauce makes this dish irresistible.
- Family-approved: Even picky eaters love it!
FAQs
Can I use ground beef instead of chicken?
Absolutely! Simply cook the ground beef with taco seasoning, and swap it in for the chicken.
Can I make this in advance?
Yes! Both the shredded chicken and sauce can be prepared up to 2 days ahead. Store them separately until you’re ready to assemble.
Do I have to bake the burritos?
While baking crisps the tortillas beautifully, you can skip it entirely and serve these as soft burritos.
What toppings work best with this dish?
Some great options are guacamole, pico de gallo, sour cream, and a sprinkle of fresh cilantro.
Smothered Baked Chicken Burritos Recipe
Ingredients
Method
- Start by making the Mexican shredded chicken (if you haven’t already). Combine boneless chicken, salsa, green chilies, and spices in your slow cooker. Cook until the chicken is tender, then shred it thoroughly.
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil, and place a wire rack over it. Lightly coat the rack with nonstick spray.
- Lay a large tortilla flat, spoon about a half cup of shredded chicken in the center, and sprinkle cheese on top. Roll it tightly, tucking the ends in as you roll. Place the burrito seam-side down on the wire rack.
- Lightly brush olive oil over all sides of the burritos. This ensures a crispy, golden exterior.
- While your burritos bake, prepare the sauce. Start by melting butter in a saucepan with olive oil. Whisk in the flour and cook for 2–3 minutes. Gradually add warm chicken broth, stirring constantly. Bring the mixture to a simmer until thickened. Finally, stir in green chilies, cheddar cheese, and sour cream. Add hot sauce if desired.
- Place the burritos in the oven and bake for 18–20 minutes. For extra crispness, broil them for an additional 2 minutes per side.
- Drizzle the creamy green chili sauce generously over the baked burritos, and garnish with your favorite toppings like fresh cilantro, diced tomatoes, and avocado.
Notes
- Reheat tortillas: If your tortillas crack while rolling, heat them for a few seconds in the microwave to make them more pliable.
- Drain liquids: Don’t forget to drain excess liquid from the shredded chicken. This prevents soggy burritos.
- Use a broiler: After baking, broiling quickly crisps up the burritos for an irresistible texture.
- Make it ahead: You can prepare the chicken and sauce a day in advance. This cuts down on prep time when you’re ready to assemble.