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
Chicken Burritos
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.
Chicken Burritos Recipe
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.
What goes in Chicken Burritos?
- 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 do you make chicken burritos in the oven?
- 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.
- 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.
- 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.
- 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.
- Bake: Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.v
What should I serve with Chicken 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):
- Avocados/guacamole
- Pico de Gallo
- Homemade Salsa
- Salsa Verde
- cilantro
SIDES
- Cilantro Lime Rice
- Restaurant-Style Mexican Rice
- Corn Salad with Cilantro Lime Dressing
- Grilled Corn on the Cob with Chipotle Lime Butter
- Southwest Salad with Creamy Avocado Salsa Dressing
- Southwest Orzo Salad with Chipotle Honey Lime Vinaigrette
- Fruit Salad with Honey Citrus Dressing
- Pina Colada Fruit Salad
- Grilled Pineapple with Brown Sugar Orange Glaze
- Mexican Street Fries with Salsa Ketchup
- and top it all off with Churros!
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.
- Bake: Remove frozen chicken burrito from foil and place on a baking rack. Bake at 400 degrees for 30-40 minutes or until completely warmed through and toasted. Broil to desired crispiness, flip over and broil the other side until golden.
- Microwave: Remove chicken burritos from foil. Microwave for approximately 4 minutes or until warmed through. If you want to crisp up your microwaved burritos, then you can broil in the oven or I suggests pan searing like I do in these Breakfast Burritos (an oldie but goodie).
Looking for Mexican Recipes?
- Chicken Tortilla Soup
- Beef Barbacoa
- Slow Cooker Carnitas
- Chicken Fajitas
- Blackened Tilapia Fish Tacos
- Baja Fish Tacos
- Best Carne Asada
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Ingredients
Baked Chicken Burritos
- 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
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)
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
**Total time does not include Slow Cooker Mexican Chicken
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Tonee says
Holy Cow!!! My husband & I absolutely LOVED this. He said this was the best I’ve ever made. I even cheated due to time & used one pound rotisserie chicken pre shredded added salsa & spices & cooked on the stove top. Can’t say enough great things about this…SO FLIPPING YUMMY! Next time will make as written. Can it possibly be even better? Thank you for this amazing recipe:)
Jen says
You’re so welcome Tonee, thank YOU for the glowing review! I love your creativity in using rotisserie chicken, so glad that worked!
Melissa says
This recipe is amazing!! Have made it a few times and followed the recipe without any modifications. The chicken recipe can go on just about anything from nachos to enchiladas or tacos!! And I love the green Chile sauce!!
Jen says
Thanks so much for the awesome review Melissa, I’m so pleased both the chicken and the burritos are repeat favorites!
Lorraine says
Where can I find the nutrition information for this recipe?
Jen says
You can calculate info at: https://www.myfitnesspal.com/recipe/calculator
Linda S says
WOW! I made these burritos for my husband and I for dinner tonight. They were AMAZING! We totally enjoyed them and I love the ease of slow cooking the chicken all day and using it in the burritos. The only problem I had was that I couldn’t get the green chile sauce to thicken, but it was still delicious thin. Any tips for getting it thicken next time? Thanks so much!
Jen says
Thanks so much Linda, I’m so pleased these were such a hit! That’s odd the sauce wouldn’t thicken, next time you may just need to simmer longer or you can try using 1/4 cup of flour instead. Good luck!
Charlie Cross says
This is so very good. I make a lot of Mexican dishes and this is way up there. I didn’t add the black beans and it just really didn’t matter. Very very good and would recommend this recipe to anyone I know looking for something new or delicious. Thank you again for the great recipe.
Jen says
Thanks for the awesome review Charlie, I’m so pleased it’s a favorite!
Ashley Martin says
I’ve never in all my years of Pinterest recipe experiments have I ever left a comment but these were freaking delicious!! My boyfriend was obsessed and has requested I make these for when the guys come over to watch the fights tomorrow and now my mom will be trying the recipe tomorrow night as well. The bf said these were restaurant quality and one of the best dinners I’ve made in our 3 years of dating! The meat is so good even on its own! Well done! These are amazing and I don’t feel like I have to compromise my diet to make a delicious dinner for my man. Thank you!
Jen says
Thank you so much Ashley for your awesome comment, I’m thrilled these smothered burrito were such a huge hit! And welcome to my site! I hope you have fun exploring and hopefully find many new favorites!
Sophie says
Alright this is my second time making this and I CANNOT get the green chile sauce right…this recipe is DELICIOUS and my go to for Mexican Shredded Chicken…but the dang sauce will not thicken. Too much broth?
Jen says
Hi Sophie, it won’t be super thick but will thicken further after you add the sour cream and cheese. If you want it thicker, increase the flour to 1/4 cup to start. If it’s still not thicken enough, make a slurry with 1 tablespoon cornstarch whisked with 2 tablespoons water, whisk it in then bring to a simmer until thickened.
Nancy says
Deeeelish! Followed recipe exactly as written! My entire family absolutely loved these! Thank you so much for such great and easy to follow recipes. I have a “picky” family and we have all loved all the recipes I have tried on your website! You truly have a gift!
Jen says
Thanks so much Nancy, you made my day! I’m honored your family is enjoying my recipes!
Michelle says
In the crock pot now.. Do you know the estimated calorie count?
Jen says
You can calculate nutritional info at: https://www.myfitnesspal.com/tools/bmr-calculator Enjoy!
Kevin Stoker says
This was delicious and amazing! I made it exactly per your recipe. Thank you so much!
One of my wife’s friends grew up in Carlsbad and told us about your recipes. You are constantly our “go to” and have given us so many fantastic meals. Thank you! Thank you! Thank you!
Jen says
Thanks for making my day Kevin! I’m so pleased you loved this recipe and honored my site has become your go-to for recipes! Thank you so much!
Sarah M. says
Absolutely delicious! Will definitely be going into our regular dinner rotation! Thank you!
Jen says
I’m so happy to hear that, thanks Sarah!
Bethany says
This sauce is delicious! I made that ridiculously easy but good crockpot chicken with a packet of ranch seasoning mix and a packet of taco seasoning mix and we thought it went great with this creamy sauce. I did not add any extra salt to the sauce because the sodium content of the chicken is pretty high.
Jen says
Thanks so much Bethany! That’s great you were able to pair this sauce with your chicken, sounds delish!
Natalia says
Wow… This burrito is so good. I couldn’t stop eating it. Thank you so much for another amazing recipe.You are simply awesome, Jen.
Jen says
You are so sweet, thanks Natalia! So happy they were a hit!
Robin S says
Love this recipe, have made it several times. Tonight I used the sauce on enchiladas. They turned out amazing. Thanks for such a versatile recipe
Jen says
You are so welcome Robin! Great idea to use the sauce on enchiladas, yum!
Pam C says
This is an awesome recipe! It has just the right amount of heat and sweet! I made it according to the recipe and both my husband and I were quite pleased with the outcome! So happy to make a great keeper recipe and not another disappointment! Thank you!!!
Jen says
You’re so welcome Pam, I’m so pleased it will be on repeat! I hope you have fun exploring my site – I think you’ll find many more tried and true keeper recipes 😉
Sandra says
Thank you for this recipe. This was super successful. That sauce is sooo good. I will be making this again!!
Jen says
That’s what I like to hear, thanks Sandra!
Sue says
My oven broke but the broiler still works. Can I make these and pan sear them and them Broil perhaps?
Jen says
Absolutely, that should work great.
Catherine Dush says
My husband and I are “seasoned” cooks..
.he being a retired chef. We loved this recipe and will add it to our repertoire as one of our favorites. Thanks for sharing this with us.
Jen says
That means a lot coming from you two, thanks Catherine!