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smothered baked chicken burritos recipe
Ben Carraoli

Smothered Baked Chicken Burritos Recipe

When I first made these Smothered Baked Chicken Burritos, 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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Breakfast
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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!

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Lightly brush olive oil over all sides of the burritos. This ensures a crispy, golden exterior.
  5. 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.
  6. Place the burritos in the oven and bake for 18–20 minutes. For extra crispness, broil them for an additional 2 minutes per side.
  7. 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.