Smothered Burritos

Baked Chicken Burritos AKA “skinny chimichangas” are restaurant delicious without all the calories!

These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican shredded chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce.  You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly!   These Chicken Burritos are also freezer friendly, for an easy walk-in-the-door dinner!

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How to make Chicken Burritos Video

up close of baked chicken burritos with Mexican chicken, cheese and Green Chili Sour Cream Sauce


 

These Smothered Burritos are fast and easy!

Three moths ago, I mentioned in my Slow Cooker Mexican Chicken post that the recipe for these insanely delicious shredded chicken burritos was coming soon – my goodness, how time flies!  I got so caught up in holiday recipes that these beauties didn’t get their time in the deserved spotlight – until now.   So over 90K Mexican Chicken pins later, I finally bring you Smothered Mexican Chicken Burritos that are ssssooooo worth the wait!

These Chicken Burritos remind me of my Creamy Green Chile Chicken Enchiladas with the most luscious sauce except they get nice and crispy on the outside before they get smothered – yassssss!  I’ve also made several variations of this smothered burritos with all kinds of mix and match fillings and sauces you can see in my Wet Burritos recipe.  If you’re looking for even more burrito recipes, you will love my California Burritos, Beef, Bean and Cheese Burritos, and Breakfast Burritos.

Why these Burritos are the best:

These chicken burritos are my personal favorite way to devour my Mexican Chicken that is slow cooked with Mexican spices, salsa and green chilies for amazingly flavorful chicken that is just begging to be piled in a tortilla, loaded with cheese and baked until golden crispy deliciousness.  And because every burrito, taco, etc., is better with either sour cream or more cheese – or both, these Baked Chicken Burritos get smothered in velvety Cheesy Green Chili Sour Cream Sauce that is oh so lick the pan worthy.

showing how to make chicken burritos by making Mexican chicken in the crockpot

Smothered Burrito ingredients

  • Mexican Chicken:  Mexican is made in the crockpot so it it literally dump run – or take a nap – until it emerges juicy, tender and packed with flavor.  If you really want Chicken burritos NOW, then you can toss some cooked, shredded chicken in some salsa.  I personally haven’t tried this – I’m just brainstorming the fastest way to get these Chicken Burritos into your mouth.
    Cheese:  I like to use cheddar cheese because the sharp flavor doesn’t get lost and beautifully compliments the Cheesy Green Chili Sour Cream sauce.  You are welecome to substitute for what you have on hand though from Mexican Cheese blend, Monterrey to Pepper Jack.
  • Add-ins:  the Mexican Chicken and cheese are must-haves for chicken burritos but you can also add black beans, refried beans, rice and even vegetables such as bell peppers, corn and zucchini.
  • Burrito Size Tortillas:  You’ll need to wrap all your cheesy goodness in a big burrito size tortilla.  I prefer raw/uncooked tortillas found in the refrigerated section like Tortilla Land (I buy mine at Costco). They are thinner so they bake and crisp beautifully!  If you use unbaked tortillas, you will still make the recipe as written.  Traditional cooked tortillas are also delicious! 

How to make Chicken Burritos

  1. Make Chicken:  Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken.  This will ensure your burritos don’t end up soggy. 
  2. Prep Pan: Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top.  The baking rack helps the chicken burritos crisp up on all sides, but if you don’t have a baking rack, then just skip this step and lightly grease your pan with nonstick cooking spray.  
  3. Assemble Burritos:  Prepare burritos by adding a heaping ½ cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style by tucking the ends of the burrito in then rolling up tightly.
  4. Olive oil:  Place burritos on the baking rack seam side DOWN.  Brush both sides lightly with olive oil or spray with nonstick cooking spray.  I prefer to brush my burritos with olive oil – I find they get crispier this way. Just take care you brush them lightly.
  5. Bake:  Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.v

How to serve Smothered Burritos

You can be as simple or as extravagant as your heart desires with these Chicken Burritos.  You can create a topping bar and let everyone pile their Chicken Burritos with their favs and serve with a side of rice, beans, chips and a big salad, or I’ve included some more fun and flirty sides below.

TOPPINGS (pick all or some of your favs):

SIDES

How to store Burritos

It’s best to store the burritos and sauce separately. Let the burritos cool completely, then line them in a single layer in an airtight container or wrap them individually in foil. Store in the refrigerator for up to 5 days or place foil-wrapped burritos in a freezer bag and freeze for up to 3 months (instructions to follow).

Can I freeze Chicken Burritos?

Yes!  You can freeze the Chicken Burritos but the Green Chili Sour Cream Sauce does not freeze well.  To freeze chicken burritos:

  • Cool Filling:  Let chicken cool otherwise you will end up with soggy tortillas.
  • Assemble:  Assemble chicken burritos per instructions.
  • Bake:  Bake chicken burritos according to recipe instructions.
  • Cool:  Let chicken burritos cool completely.
  • Foil:  Wrap individual  burritos up tightly in foil.
  • Freeze:  Freeze burritos in a single layer on a baking sheet.  This will help them freeze faster and not get squished.
  • Store:  Add frozen burritos to a large freezer size bag, remove excess air and seal.

Best way to reheat a Chicken Burrito

You can reheat chicken burritos in the microwave, oven, or air fryer. The air fryer is my #1 preferred method for reheating anything crispy – or formerly crispy and restoring it to its as-good-as-new glory!

  • Air fryer: Place your burritos in the air fryer basket and air fry at 375 degrees F for 4-6 minutes, flipping halfway through.
  • Oven: Place burritos on a baking rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 10-12 minutes or until warmed through.
  • Microwave: This is my least favorite method because the exterior doesn’t crisp up, but it’s convenient for hands-off reheating. Transfer burritos to a microwave safe plate and microwave on high or 45 seconds then at 15-second intervals as needed. To crisp up afterwards, transfer to a nonstick pan and pan fry each side until crispy (don’t use any oil).

Burrito Recipe FAQs

What is the difference between a smothered burrito and an enchilada?

The main differences between a smothered burrito and an enchilada is that burritos are prepared individually and the sauce is added afterwards: A smothered burrito is a large flour tortilla filled with ingredients like rice, beans, meat, and cheese, then generously topped with a flavorful sauce, often red or green chili after baking. In contrast, an enchilada is typically a smaller corn tortilla filled with ingredients such as shredded meat, cheese, or beans, rolled and placed in a baking dish, then covered with a savory chili sauce before baking.

What is a smothered burrito called?

A smothered burrito is often referred to as a “wet burrito.” The term “wet” signifies that the burrito is covered or smothered in a flavorful sauce, typically a red or green chili sauce. This style of burrito is popular in Mexican and Tex-Mex cuisine, and the name emphasizes the saucy and savory nature of the dish.

What’s the difference between a chicken wrap and a chicken burrito?

The main distinction between a chicken wrap and a chicken burrito is burritos embody Mexican or Tex-Mex cuisine whereas a wrap is culturally diverse concept. A chicken wrap can be made with various flatbreads or tortillas, with versatile ingredients and often served cold. In contrast, a chicken burrito is characteristically heartier, with warm fillings like chicken, rice, beans, and salsa associated with Mexican or Tex-Mex cuisine.

a fork taking a bite of best chicken burritos with cheese, tomatoes and avocados

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©Carlsbad Cravings by CarlsbadCravings.com

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

Smothered Chicken Burritos

Baked Chicken Burritos AKA “skinny chimichangas” are restaurant delicious without all the calories!  These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce.  You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly! 
Servings: 6 servings
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

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Ingredients

Baked Chicken Burritos

Cheesy Green Chili Sour Cream Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 tablespoons flour
  • 2 cups low sodium chicken broth, warmed
  • 1/2 teaspoon cumin
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup sour cream
  • 1/2 4 oz. can mild chopped green chilies, or more to taste
  • 1/2 cup shredded sharp cheddar cheese
  • Hot sauce to taste (optional)

Optional Toppings

  • Tomatoes
  • Avocados/guacamole
  • cilantro
  • salsa
  • tortilla strips or chips

Instructions

  • Prepare Mexican Chicken according to recipe directions (click on 1 Recipe Slow Cooker Mexican Chicken for recipe). Drain any excess liquid from chicken.
  • Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping ½ cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.
  • Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional).
  • To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings.

Video

Notes

*Raw/undercooked tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully!
**Total time does not include Slow Cooker Mexican Chicken

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300 Comments

  1. Reenie says

    Finally got around to making this and loved it. I mistakenly grabbed tortillas in stead of burritos so I just wrapped them and it still came out delicious. Love how the brown sugar balances out the filling. I can’t use all the cheese in the sauce so just thickened with a little cornstarch. Made 6 tortillas enough for leftovers and I also used a rotisserie. Thank you so much for this recipe we’ll be having it again tonight

    • Jen says

      Thanks for the great review Reenie, I’m so pleased you loved them!

  2. Autumn says

    What’s the best way to reheat the sauce if I have refrigerated left overs?!
    Thanks!

    • Jen says

      I would reheat gently on the stovetop.

  3. Maureen Moses says

    Hi, this looks amazing and I want to make it but I don’t have a crock pot. How long would you suggest to cook it in the oven to allow the chicken to absorb all the marinade?

    • Jen says

      Hi Maureen, I would cook the chicken just to 160 degrees, let rest 5 minutes, shred, then let it rest in the juices for 20 minutes. Enjoy!

  4. Liz says

    I made the chicken burritos tonight. Great recipe!!

  5. Mary Corder says

    We loved this recipe! There is so much flavor in the chicken and I liked the fact I could make it ahead. It was just the two of us so I didn’t make the sour cream sauce but it sounds awesome.

    • Jen says

      Thanks so much for the glowing review Mary, I’m so pleased you both loved it! You’ll love it even more with the sour cream sauce next time!

  6. Shelby says

    This was quite literally the best meal I’ve ever made!! I followed the entire recipe then I also did an extra batch of the green chile cheese sauce but I used vegan cheese and sour cream. It was amazing!! The chicken was so flavorful and the chile was also. I cannot get over how delicious this was! I will keep this recipe forever!! Thank you so much!

    • Jen says

      Thank you for the glowing review and ultimate compliment Shelby! I’m thrilled this recipe is a new forever favorite!

      • Stephanie says

        Made this tonight for dinner . Outstanding
        I cook chicken in low in slow cooker
        The sour cream sauce was so yummy and totally made the meal
        We topped with chopped tomatoes and avocado
        Thank you will definitely make again

        • Jen says

          Thanks Stephanie! I’m so glad it was a winner!

  7. Piper says

    I’m not one to comment on a recipe but we absolutely LOVED this Slow Cooker Mexican Chicken. I used chicken thighs instead of breasts. I’ve shared the recipe with family and friends. We will definitely be having this A LOT!!! Thank you for such a wonderful recipe.

    • Jen says

      You’re so welcome Piper, I’m so pleased it’s a new favorite! Thanks for sharing it with eveyrone!

  8. Kathleen Clarno says

    This is simply one of the best recipes I’ve ever made. Huge hit with my family!! The cheese sauce is amazing.

    • Jen says

      I love hearing that, thank you Kathleen!

  9. Alisha Robinson says

    Oh My Goodness!! These are amazing and very easy to put together! Another reviewer mentioned that they are better than restaurant quality and I agree wholeheartedly! I don’t post reviews on recipes often, unless it blows my mind, and this one did just that. This is a keeper! Thank you so much!!

    • Jen says

      Thanks Alisha, I’m honored this recipe blew your mind!!!

  10. Jenn says

    This was probably one of the best recipes I’ve ever made!!! I subbed 1 lb of beef stew meat for the chicken because I needed to use some up. Still used the same measurements as you suggested for the chicken. When the beef was done cooking, I added in some black beans, pico and cheese and cooked the burritos in the air fryer for about 8 minutes until browned. The cheese sauce really makes this recipe, I am blown away by how good it was!! I don’t normally like cheese sauce but this was amazing. My husband even commented how he normally doesn’t like this type of cheese sauce either but we both loved it on the burritos and were using chips to dip it as well. Thank you for such an amazing recipe!!!!

    • Jen says

      Thank you so much for the high praise Jenn, I’m so pleased everyone loved them so much! Your use of meat and additions of beans and pico sound delicious – yum!

  11. Matt says

    This was the first recipe I made from the site, and won’t be the last! Delicious and easy, my daughter went back for seconds. Great instructions.

    • Jen says

      Thank you so much, Matt! I am so happy you found my site and that this was a winner! I hope you have a great weekend and find more recipes to enjoy!

  12. Amanda says

    Do you have to cook the Tortillaland uncooked tortillas? Or do they just cook when you cook the burritos?

    • Jen says

      No need to cook first! They cook in the oven, enjoy!

  13. Terri says

    Well, I usually don’t comment on recipes, but…I just can’t help myself this time. Talk about a crowd pleaser! We used smaller tortillas to serve for our charitable organization to keep the cost per person down and what a hit. It’s simple, tasty, and talk about that sauce on top. And using a slow cooker to make it a no-brainer? Perfection.

    I wouldn’t change a thing and I like to try something as written, and boy, I was sold.

    Thanks for sharing this creamy and hearty deliciousness!! Definitely a keeper and repeat-er!

    • Jen says

      Thank you so much, Terri!! I am so happy this is a “keeper and repeat-er” – YAY! Thanks for the awesome comment, I hope you have a wonderful weekend and find more recipes to enjoy!

  14. Rebekah says

    Just made this and it’s SO delicious! My family loves it!!!

    • Jen says

      Thanks, Rebekah! I am so glad you and your family love it! Happy weekend!

  15. Angel says

    I have made these several times as written and just love them! I always use my instant pot and add about half a cup of broth ( I used beef broth this time) to help it come up to pressure faster. I pulled out the chicken breasts to shred and drained the broth from the solids. I put the solids and the shredded chicken back into the instant pot with some of the broth to complete the dish. I had so much delicious broth left, that I made a roue with butter and flour and thickened the broth into a sauce. So yummy. I didn’t have any cheese for the cheese sauce so I used the “broth sauce” instead.

    • Jen says

      Yay! Thank you so much, Angel, I am thrilled you love them! Great use of the extra broth!

  16. Kellie says

    This was absolutely delicious!

    • Jen says

      Thank you, Kellie, I’m so glad you enjoyed it!

  17. Nicole K says

    Made this tonight for my family and everyone loved it! I used the leftover chicken liquid from the crockpot (supplemented with chicken stock) to make the sour cream sauce… yum! Have plenty of leftover burritos that I plan on freezing for an easy meal down the road. Thank you!

    • Jen says

      Yay! I am so glad it was such a hit with your family! Freezing the leftovers is a great idea!

  18. Angela Ulmer says

    These were ON POINT delish! I’ve already started sharing the recipe with friends!

    • Jen says

      Thank you!! I’m so glad that you loved it!

  19. Megan says

    I made this recipe tonight using the crockpot Mexican chicken recipe (cooked on high for 2 hrs due to time..which came out great)…..AND THEY WERE DEVOURED!! Once the chicken was done, the burritos and cheese sauce came together really fast. I used shelf stable burrito tortillas. I cracked a couple rolling them before I thought to heat them up in the microwave first. That’s my only suggestion to others. The crunch on the burrito was perfect, hit it with the broiler for a few min.

    My only complaint is that after feeding the fam, there is only one leftover. I will double the recipe next time.

    Thank you for a fantastic recipe!

    • Jen says

      I’m so glad that they were such a hit with everyone! Thanks for letting me know how you liked them!

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