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. I was pretty darned proud of myself because I felt this was one of the best dishes I’d made. I’d make this again in a heartbeat!
I loved that these baked smothered chicken 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.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Also try my Mexican breakfast taco.
Baked Smothered Chicken Burritos
Equipment
Ingredients
For the burritos
- 3 cups slow cooker Mexican chicken warmed
- 6 large flour tortillas
- Extra sharp cheddar cheese shredded
For the cream sauce
- 1 15 ounce chicken broth
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup sour cream
- 1 4 ounce fire-roasted green chilies chopped
- ½ 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.
Nutrition
Nutritional values are approximate.
