Baked Smothered Chicken Burritos

After making a big batch of slow cooker Mexican chicken I knew what was next. Burritos. But not just regular ole burritos. Burritos filled with spicy, tender, juicy chicken,topped with a a fantastic creamy sauce full of cheese and fire-roasted green chiles. Served garnished with tomatoes, avocado and chopped cilantro. These baked smothered chicken burritos made for a fantastic dinner.

Baked Smothered Chicken BurritosI loved that these burritos have a bit of crunch to them, thanks to spending a few minutes under the broiler. You don’t have to get them super crunchy, or crunchy at all, but it adds a nice textural contrast to the moist soft chicken.

Baked Smothered Chicken Burritos

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Servings: 6 servings

Ingredients

For the burritos

  • 3 cups slow cooker Mexican chicken warmed
  • 6 large flour tortillas
  • Extra sharp cheddar cheese shredded
  • Nonstick cooking spray

For the cream sauce

  • 1 15 ounce can chicken broth
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup sour cream
  • 1 4 ounce can fire-roasted chopped green chilies or more to taste
  • 1/2 cup extra sharp cheddar cheese shredded
  • Hot sauce to taste

Instructions

For the burritos

  • Preheat oven to 400 F.
  • Line a large baking sheet with foil.
  • Lay tortillas out on a flat surface.
  • Spoon 1/2 cup of the chicken into the center of each tortilla. Top with a small handful of cheese.
  • Roll the tortilla up like a burrito and place onto a baking rack seam-side down.
  • Place rack onto the lined baking sheet and bake for 20 minutes.
  • Place burritos under the broiler for 1-2 minutes until crispy. Flip and broil the other side until crispy, about a minute.
  • Remove from the oven and plate topped with the cream sauce and your favorite toppings.

For the cream sauce

  • Warm the chicken broth in a small sauce pan.
  • Melt the butter with the oil in a medium sauce pan over medium heat.
  • Whisk in the flour and cook, stirring, 2-3 minutes or until the flour has cooked.
  • Slowly add the broth while whisking. Cook until thickened, whisking constantly.
  • Add the cumin, salt and pepper and stir.
  • Remove from heat and whisk in the sour cream. Then add the chiles and cheese. Stir to melt.
  • Add hot sauce to taste, stir, and serve.

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