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 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
These baked smothered chicken burritos made for a fantastic dinner.
Servings 6 servings
Calories 200kcal
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 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
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.