If you’re on the hunt for comfort food that packs a flavorful punch, Smothered Baked Chicken Burritos belong at the top of your dinner list. Tender chicken, creamy sauce, and gooey cheese all baked to golden perfection, these burritos strike the dreamiest balance between hearty and downright irresistible. Each bite is a warm, satisfying blend of creamy, cheesy, and mellow spice, covered with a luscious green enchilada sauce and crowned with colorful, fresh toppings. Whether it’s a casual weeknight or a celebratory Sunday, these burritos transform any table into a fiesta of flavor.
Ingredients You’ll Need
This is one of those recipes where you can almost taste the goodness just by looking at the ingredients. Every addition here, from the protein-packed chicken to the zingy green enchilada sauce, plays a key role in building the ultimate Smothered Baked Chicken Burritos. Trust me, you don’t want to leave anything out!
- Cooked shredded chicken: Rotisserie or leftover chicken works perfectly for effortless flavor and texture.
- Cooked rice: Adds bulk and soaks up all the savory sauce for each satisfying bite.
- Canned black beans (rinsed and drained): Not only do they provide fiber and color, they add a creamy bite and heartiness.
- Shredded cheddar or Mexican blend cheese: Melts beautifully into the filling and adds that decadent, stretchy cheese factor.
- Sour cream: Makes the filling exceptionally creamy and helps balance the bold spices.
- Ground cumin: Gives every layer a deep, earthy warmth—don’t skip it!
- Chili powder: Brings gentle heat and lovely red color to the burritos.
- Garlic powder: Adds savory undertones that really round out the flavors.
- Salt and pepper: Sprinkled to taste, letting all the other flavors shine through.
- Large flour tortillas: The pillowy wrap that holds everything together—go for the extra-large size if you can.
- Butter (for the sauce): Starts the sauce on a rich, flavorful note.
- All-purpose flour (for the sauce): Helps thicken the smothering sauce so it hugs every burrito.
- Chicken broth (for the sauce): Lends savory depth and helps blend all the flavors.
- Sour cream (for the sauce): Ensures the sauce turns out luxuriously creamy and tangy.
- Green enchilada sauce (for the sauce): Adds a pop of color and a zesty, mildly spicy flavor profile.
- Cumin (for the sauce): Echoes the filling and ties every layer together.
- Onion powder (for the sauce): Adds savory sweetness without slicing or dicing needed.
- Salt and pepper (for the sauce): Season the sauce to taste so every bite is perfectly balanced.
- Shredded cheese (for topping): Melts into a golden, bubbly crown when baked.
- Chopped fresh cilantro (for topping): Brightens up the finished dish and adds a welcome pop of green.
- Diced tomatoes or green onions (optional): Further garnish for extra freshness, sweetness, and crunch.
How to Make Smothered Baked Chicken Burritos
Step 1: Mix the Filling
Grab a large bowl and combine the shredded chicken, cooked rice, black beans, cheese, sour cream, cumin, chili powder, garlic powder, salt, and pepper. You really want everything to be well incorporated so you get a harmonious bite of each flavor inside every burrito. The filling will look creamy and enticing—a taste test at this stage is definitely encouraged!
Step 2: Roll the Burritos
Lay out your large flour tortillas on the counter. Evenly divide the filling across each tortilla, then roll them up snugly, tucking in the sides to secure all that flavorful goodness inside. Transfer the rolled burritos seam-side down into a lightly greased 9×13-inch baking dish. This way, they stay secure during baking and soak up the sauce beautifully.
Step 3: Make the Smothered Sauce
In a small saucepan over medium heat, melt the butter until it’s gently bubbling. Whisk in the flour and let it cook for about a minute to get rid of the raw taste. Now, slowly pour in the chicken broth, whisking constantly to get a smooth, velvety base. Stir in sour cream, green enchilada sauce, cumin, onion powder, salt, and pepper, cooking for a few minutes until just slightly thickened. The sauce will be creamy and aromatic, with a gorgeous pale green color.
Step 4: Smother and Bake
Pour the sauce evenly over the burritos, making sure each one gets blanketed in that luscious mixture. Sprinkle generously with extra shredded cheese—they’ll bake up melty and golden. Cover the dish loosely with foil and bake at 375°F (190°C) for 20 minutes. Then, remove the foil and bake for another 5 to 10 minutes until the cheese is bubbly and slightly golden at the edges.
Step 5: Garnish and Enjoy
Remove your beautiful Smothered Baked Chicken Burritos from the oven and immediately garnish with chopped fresh cilantro, diced tomatoes, or green onions. The fresh toppings bring color and brightness to complement the creamy, cheesy interior. Serve hot and be prepared for a chorus of “wow” as you dig in!
How to Serve Smothered Baked Chicken Burritos
Garnishes
The final flourish for Smothered Baked Chicken Burritos is all about the garnishes. A scatter of chopped fresh cilantro adds lively color and herbal freshness, while diced tomatoes or crunchy green onions bring a pop of juicy sweetness and gentle bite. For extra indulgence, serve with slices of creamy avocado or a generous drizzle of your favorite salsa.
Side Dishes
Pair these burritos with a simple green salad tossed in a citrusy vinaigrette or a refreshing side of Mexican street corn for a well-rounded meal. Refried beans, crispy tortilla chips, or a big bowl of homemade guacamole can also turn this into a full-on Tex-Mex feast. Don’t forget the lime wedges for a zesty squeeze over the top!
Creative Ways to Present
For a fun twist, arrange the Smothered Baked Chicken Burritos in individual baking dishes for personalized servings. You can also cut them in half diagonally and fan them out on a serving platter, topped with extra sauce, cheese, and your choice of garnishes. Hosting a casual dinner? Set up a burrito bar with various toppings and let everyone smother and dress theirs just the way they like.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Smothered Baked Chicken Burritos (lucky you!), allow them to cool to room temperature before covering the baking dish tightly with foil or plastic wrap. Alternatively, transfer individual burritos to airtight containers. Store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers incredibly tasty.
Freezing
To freeze, assemble the burritos and smother them in sauce, but hold off on the final cheese and baking step. Cover tightly with plastic wrap and foil, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, sprinkle with the cheese, and bake as directed for a wonderful make-ahead meal.
Reheating
For reheating, place refrigerated or thawed burritos in a baking dish, cover with foil, and warm in a 350°F oven until heated through (about 20 minutes, depending on size). If you’re in a hurry, the microwave works too—just cover and heat in short increments to keep the burritos moist and the cheese nice and gooey.
FAQs
Can I make Smothered Baked Chicken Burritos ahead of time?
Absolutely! You can assemble the burritos and keep them in the fridge (unbaked, with sauce and cheese) for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re cooking them straight from the cold.
What can I use instead of chicken?
Feel free to substitute cooked shredded beef, turkey, or even roasted vegetables for a meatless option. The flavors meld beautifully with different proteins, letting you get creative with what you have on hand.
How can I make these spicier?
If you like a kick, stir chopped jalapeños, diced green chilies, or hot sauce directly into the filling or sauce. You can also serve with spicy salsa or pickled jalapeños for tableside heat.
Are Smothered Baked Chicken Burritos gluten-free?
This recipe as written uses flour tortillas and all-purpose flour in the sauce, so it’s not naturally gluten-free. However, you can easily swap in gluten-free tortillas and use a gluten-free flour blend in the sauce for a delicious gluten-free version!
What’s the best way to keep the burritos from getting soggy?
For the best texture, bake the burritos right after adding the sauce, and don’t let them sit too long before going into the oven. If making ahead, store the sauce separately and smother just before baking to maintain that soft but never soggy exterior.
Final Thoughts
I’m extra excited for you to try Smothered Baked Chicken Burritos—they’re a true crowd-pleaser and somehow even more comforting than they look. From the melty cheese to that creamy, tangy sauce, every forkful is pure, homey happiness. Grab your ingredients, invite a friend, and get ready for a seriously delicious meal!
Print
Smothered Baked Chicken Burritos Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 burritos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Smothered Baked Chicken Burritos are a delicious twist on traditional burritos, filled with tender shredded chicken, rice, black beans, and cheese, then smothered in a creamy green enchilada sauce and baked until bubbly and golden.
Ingredients
Main Filling:
- 2 cups cooked shredded chicken
- 1 cup cooked rice
- 1 cup canned black beans (rinsed and drained)
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 cup sour cream
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 6 large flour tortillas
Smothered Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/2 cup green enchilada sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup shredded cheese
- Chopped fresh cilantro
- Diced tomatoes or green onions (optional)
For Topping:
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Prepare the filling: In a large bowl, mix the shredded chicken, rice, black beans, cheese, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Divide the mixture among the tortillas, roll them up, and place them in the baking dish.
- Make the sauce: In a saucepan, melt butter, whisk in flour, then gradually add chicken broth. Stir in sour cream, enchilada sauce, cumin, onion powder, salt, and pepper. Cook until slightly thickened.
- Smother and bake: Pour the sauce over the burritos, add cheese, cover with foil, and bake for 20 minutes. Remove foil, bake for an additional 5–10 minutes until golden. Garnish with cilantro, tomatoes, or green onions.
Notes
- This recipe works well with leftover rotisserie chicken.
- To add spice, include diced green chilies or hot sauce to the filling or sauce.
- Serve with avocado slices or salsa on the side.
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