Smothered Baked Chicken Burritos

These smothered baked chicken burritos are that rare weeknight dinner that everyone cheers for perfectly golden burritos draped in a rich cheesy green chili sauce. Each bite is hearty creamy and full of Mexican inspired flavor and this is the kind of meal that quickly becomes a family regular.

This was the first meal I made after a long trip and my kids insisted we put it on repeat. The aroma from the oven draws everyone to the kitchen.

Ingredients

• Slow Cooker Mexican Chicken: Essential for juicy tender filling with tons of flavor. Use chicken thighs for best texture and flavor
• Burrito size tortillas: Go for raw or partially cooked tortillas if you can They crisp up better and taste fresher
• Shredded sharp cheddar cheese: Adds deep richness. A sharper cheese balances the creamy sauce. Look for a truly sharp block for easiest shredding
• Olive oil or nonstick spray: For crispy golden tortillas. Brushing on a little before baking helps everything brown evenly
• Flour: Gives the sauce body. Choose unbleached all purpose flour for best results
• Butter: With olive oil forms the classic roux for a velvety sauce. Use real butter for best flavor
• Low sodium chicken broth: Keeps the sauce savory and lets you control salt levels. Look for good quality broth
• Cumin, Salt, Pepper: For warmth and complexity. Always go for freshly ground black pepper if possible
• Sour cream: Makes the sauce thick and tangy. Always use full fat for creaminess and flavor
• Green chilies: Add gentle heat and robust flavor. You can increase as you like. Look for the mild variety if you are sensitive to spice
• Hot sauce: Brings a pop of heat. Add to taste at the end so everyone can adjust their own serving
• Optional toppings: Tomatoes, avocados, cilantro, salsa, chips or strips all make for personalized and elevated burritos

Step-by-Step Instructions

Prepare the Chicken:

Shred your slow cooker Mexican chicken and drain off any liquid so the filling does not make the burritos soggy

Preheat and Prep:

Set your oven to the correct temperature and line a baking sheet with foil. Lay a baking rack on top for airflow so the bottoms crisp up as the tops brown

Assemble the Burritos:

Lay out each tortilla and spoon a generous scoop of shredded chicken in the center. Sprinkle plenty of sharp cheddar over the chicken for gooey filling. Roll each tortilla snugly folding in the ends as you go and place seam side down on the prepared rack

Oil and Bake:

Lightly brush olive oil over each burrito or use spray for crispness. Slide them into the hot oven and bake until deep golden brown. You can broil very briefly at the end for even more crunch but watch closely

Make the Sauce:

Melt olive oil and butter together in a saucepan. Add flour and whisk constantly until bubbly and just beginning to turn pale gold. Pour in warmed chicken broth slowly, whisking smooth. Season with cumin, salt, and pepper. Stir over low heat until thick then remove from the stove. Blend in chopped green chilies and shredded cheese until dissolved. Fold in sour cream for that creamy finish and add hot sauce to taste

Serve and Top:

Move the baked burritos onto plates. Drizzle over plenty of creamy green chili sauce and load up with toppings like tomatoes, avocado, salsa or crunchy chips for texture

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The green chili sour cream sauce is my absolute favorite part. It always brings back memories of lively family dinners where everyone tries to sneak another spoonful over their plate. There is something about the warmth and creaminess that makes this feel extra comforting

Storage Tips

Store leftover burritos and sauce in separate containers in the fridge. The burritos stay best up to three days and reheat well in the oven to maintain crispiness. The sauce stays creamy for about four days, just whisk before reheating

Ingredient Substitutions

Swap sharp cheddar for Monterey Jack or use a blend if that is what you have. For a lighter option try Greek yogurt in place of sour cream. You can use rotisserie chicken in a pinch, just season it with some cumin and chili powder

Serving Suggestions

Serve smothered burritos with a crisp green salad, garlic rice or Mexican style corn. If you are entertaining, line up all the optional toppings and let everyone build their own. The sauce is delicious drizzled over roasted veggies too

Burrito History and Inspiration

This style of smothered burrito draws from Tex Mex traditions where tortillas and savory saucy fillings are baked until bubbling. It is a classic comfort food that brings people together around the table

Frequently Asked Questions

→ What makes these burritos smothered?

The burritos are topped with a rich and creamy green chili sour cream sauce that enhances their flavor, giving them a smothered texture and mouthwatering taste.

→ Can I prepare the chicken filling in advance?

Yes, you can cook the Mexican chicken filling ahead of time using a slow cooker. Store it in an airtight container in the refrigerator and warm it before assembling the burritos.

→ How do I get the burritos extra crispy?

After baking in the oven, broil the burritos on each side for a few minutes until they reach your desired level of crispiness. Watch closely to prevent burning.

→ Can I use store-bought tortillas for this recipe?

Absolutely! Store-bought tortillas work perfectly, but if possible, choose raw or undercooked tortillas for the best flavor and texture in the final dish.

→ What are some recommended side dishes?

These burritos pair well with a side of Mexican rice, a fresh garden salad, black beans, or grilled vegetables.

→ How can I adjust the spice level?

You can adjust the spice level by adding more or less hot sauce to the green chili sauce and using mild or spicy chopped green chilies based on your preference.