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!
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! They 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!
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.
Proceed to pile your easy shredded chicken burritos high with avocados, tomatoes, Homemade Salsa, tortilla strips, etc., and enter Smothered Baked Chicken Burrito Heaven. So worth the wait.
Looking for Enchilada Recipes?
- Green Chile Chicken Enchiladas
- Barbacoa Beef Enchiladas
- Salsa Verde Honey Lime Chicken Enchiladas
- Jalapeno Chicken Enchiladas
- Breakfast Ham and Cheese Enchiladas
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | servings |
- 1 Recipe Slow Cooker Mexican Chicken
- 6 burrito size tortillas (I prefer raw/undercooked tortillas)*
- 1 cup shredded sharp cheddar cheese
- olive oil or nonstick cooking spray
- 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)
- Tomatoes
- Avocados/guacamole
- cilantro
- salsa
- tortilla strips or chips
Ingredients Baked Chicken Burritos
Cheesy Green Chili Sour Cream Sauce
Optional Toppings
| Rate this recipe! |
- Prepare Mexican Chicken according to recipe directions. 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 1/2 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.
*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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Jonathan Hock says
These burritos are amazing! I’ve been making them every other week for the past few months. But I have trouble with the sauce everytime. I just can’t get it to thicken up. I’m basically making cheese soup and it makes the burritos soggy. Any tips??
Jen says
Thank you Jonathan, I am so happy you love them! As far as the sauce goes, try increasing the flour to 4 tablespoons and after you add the spices make sure your heat is high enough – I say simmer but if that isn’t working for you – bring it to a boil- stirring often. Hope that helps!
Kevin Hayden says
I have always found that corn starch is a never fail thickener. In fact I prefer it over flour as it blends more easily, doen’t get pasty, and gives a smoother sauce/gravy. Just put about 2 Tbs. in about 1/2C water and stir it together. It never really mixes with the water like flour, so it will settle out if it sits. Just add a little at a time while stirring (has to boil) until desired thickness is achieved. Takes 3-3 minutes to go off. If that amount doesn’t work, just mix a little more. Winning!
Sharlene says
I’m making this tonight. So far the chicken is awesome. Just getting to the assembly stage. I thought rather than use chicken broth in the sauce I’m going to use the reserved broth for making the sauce. And maybe eliminate the chili’s (my daughter loves Mexican but hates spicy and I did use the chipotle in the chicken so I think this will help balance ) . I’ve a gluten allergy so I’m using rice tortilla as the only corn ones (I can find) are tiny (4-5 inch). It’s pretty hard (for me) to find large gluten free tortillas of any kind
Jen says
Hi Sharlene, I’m so happy you love the chicken and that is a great idea to use the reserved broth instead! I’m also happy you can easily make them gluten free! winning!
julie says
Our new favorite recipe….way better than any restaurant!
Jen says
YAY! Thank you Julie!
Cheryl says
These were amazing! My husbands favorite dish when we eat out is Chicken Burritos. In fact it’s a safe bet in our family when we go to a Mexican restaurant this is what he will order. He took one bite of these and said, “the person created who this recipe should have a restaurant, I never knew chicken could have so much flavor, these are the best I’ve ever had.”and he proceeded to have them every night for dinner until the chicken was gone!
Jen says
yay! Thank you so much Cherl for taking the time to tell me how much you both loved these burritos, especially your husband! That comment made my day! I hope you find other recipes here you love just as much!
Megan says
Hi! I do not have sour cream for the sauce. Can i use plain Greek yogurt as a substitute? Or should I just omit completely?
Jen says
Hi Megan, you can taste it and see if you like it without it. I think the Greek yogurt is a personal preference. I personally find it a little tart but you can try it!
Carrie says
Amazing !!! They are relish!
Carrie says
Delish
Jen says
Thank you so much Carrie!!!
Jon R says
No matter what I do to make a sauce like this or a gravy it never ever gets thick!!! What do I do wrong? I use a metal pot. A metal whisk. And I wiskbnon stop the whole time like crazy. It never really boils unless I stop whisking. Am I suppsted to not whisk until it boils or something? Help!
Jen says
Hi Jon, I’m sorry you’re having problems getting the sauce to thicken. Next time, I would increase the heat so it is a strong simmer/boil. There is no way it can’t thicken if the heat is high enough and it is simmered/boiled long enough. You can also add 4 tablespoons flour instead of 3 and that will definitely help it thicken more quickly. I hope that helps!