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.
