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
These baked smothered chicken burritos made for a fantastic dinner.
Servings 6 servings
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.
Calories: 200kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 516mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 1mg
Nutritional values are approximate.
I have always enjoyed Tasso, but I admit I have never eaten it that often. It’s sometimes hard to find here in Indiana. But after making my own Tasso on my smoker, I have so fallen in love with the spicy Cajun ham. It’s normally used to flavor dishes. Like this one, which combines a simple cream sauce loaded with Tasso with one of my other favorites, crispy quick-fried Louisiana shrimp, all served over fettuccine.
Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted. You can’t beat the flavors in this crispy shrimp in Tasso sauce. I use this same cream sauce over biscuits for a twist on the traditional biscuits-and-gravy.
If you can’t find Tasso, you can substitute good smoked ham.
Crispy Shrimp in Tasso Sauce
Although Tasso by itself is a bit spicy, it really is a fantastic addition to the cream sauce, where it is tamed down, but can definitely still be tasted.
Servings 4 servings
For the shrimp
- 1 ½ pounds shrimp large, shelled, deveined
- kosher salt freshly ground pepper and all-purpose flour
- olive oil
For the pasta
- 1 pound fettuccine pasta
- kosher salt
- parsley chopped, as a garnish
For the shrimp
Place the shrimp into a large bowl. Sprinkle generously with salt and pepper.
Start adding flour. Toss the shrimp. Keep adding flour a little at a time until the shrimp no longer stick together.
Pour enough oil into a large skillet to lightly coat the bottom. Heat over medium-high heat.
Add the shrimp. Arrange in the skillet without overlapping. If you have to, work in batches.
Cook the shrimp about 2 minutes per side until they are pink and the coating has started to crust. Flip and cook the other side until pink and the coating crusts. Remove to a plate.
For the Tasso sauce
Melt the butter in a large sauce pan over medium-high heat.
Add the Tasso. Saute until the Tasso starts to brown.
Stir in the flour and continue stirring for two minutes.
Add the half and half. Bring to a boil, then reduce to a simmer and simmer for 5 minutes or until thickened.
Add the salt, lemon juice, hot sauce, and Worcestershire sauce. Stir well.
Stir in the creme fraiche.
Bringing it all together
After draining the pasta, return it to the pot you cooked it in.
Add in the Tasso cream sauce and toss to coat.
Serve pasta on plates, topped with the crispy shrimp and garnished with parsley.
Calories: 794kcal | Carbohydrates: 92g | Protein: 56g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 487mg | Sodium: 1626mg | Potassium: 572mg | Fiber: 4g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 9mg | Calcium: 370mg | Iron: 6mg
Nutritional values are approximate.