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!
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 1/2 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.
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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©Carlsbad Cravings by CarlsbadCravings.com
| 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 (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 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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Mama Maggie's Kitchen says
This dish looks so deliciously good. I wish I could eat that right this minute!
Jen says
Thanks so much! You will love them!
Randi Johnson says
What kind of salsa does everyone use for the Mexican chicken?
Jen says
My favorite salsa is Mateos but you can use whatever you love or have on hand. Enjoy!
Cody Walton says
I see that you are using the terms ‘bake’ and ‘broil’ as it relates to cooking/crisping up these burritos. Do you have the oven on bake for the first 18-20 minutes and then change it over to broil (heat coming from top oven element) to put the final crisp on the burrito? Just want to make sure I co this part correctly? Thanks!
Jen says
Yes, that’s exactly right – enjoy!
Cody Walton says
Quick follow up – I wasn’t able to find the uncooked burrito size tortillas and so I’m having to use the normal ones that are ready to eat out of the packing….should I change the cooking times if I am not using the uncooked tortillas? Or do the cooking times remain the same?
Also, my younger brother turned me on to your honey lime salsa verde enchiladas….I truly think they are the best enchiladas I’ve ever had….restaurant, cooked at home, whatever. Love trying your recipes.
Cody
Jen says
Hi Cody, the cooking times actually remain the same so you’re good to go. That’s awesome you’re little brother introduced you to my honey lime chicken enchiladas – I’m honored you think they’re the best enchiladas ever – the ultimate compliment! Thanks for making my day! And PS I think that’s awesome you and your brother like to cook!
Shelley Flavell says
Your cooking site is my fav! I have tried many of your dishes./// forgive me if I missed it, but do you have any nutritional information for your recipes? Just wondering, and thank you for sharing these amazing recipes!
Jen says
Ah, thank you SO Much Shelley, you made my day! I don’t include nutritional information because there are so many variables but you can calculate it at: https://www.myfitnesspal.com/recipe/calculator Thanks for making my recipes!
Liz says
These were delicious!! Whole family loved it! Wish I had made a double batch of that Mexican chicken…. Soooooo good!
Jen says
Awesome, thanks so much Liz! I’m thrilled you loved them so much!
Renata says
This recipe was awesome! It was so flavorful. The seasonings were just right.
Thank you for sharing it. 🙂 I also love that I have leftover chicken in the freezer to easily pull out to have this meal at a later date!
Jen says
You are so welcome Renata, I’m so happy you loved it and were able to get some freezer chicken out of it too – winning!
Mom of 1 says
These were soooooo delicious! Big hit in my home. Thank you!!
Jen says
You’re so welcome! I’m so happy they were a hit!
Sarah says
If I were to have this for dinner 2 nights in a row, would you recommend making the chicken and sauce for the first night and keeping extra in the fridge for second night and then just starting at instruction step number 2? Versus, making extra chicken burritos and re-heating them somehow?
Thank you!
Jen says
Hi Sarah, I would recommend the first – keeping everything separate otherwise the tortillas can get soggy from the chicken. Enjoy!
Elizabeth says
Has any one tried converting these to enchiladas?
joe says
WOW! and I’m not referring to your awesome recipe that I cannot wait to try. Your story has captivated this foodie! How could it not? You guys look the fab coup;e and remind me of my own marriage of 34 years.
God Bless and may you enjoy the spice of life forever!
Jen says
Thank you so much for your thoughtful comment Joe! We are loving life and loving it together. God bless you and yours!
Deb says
Made these the other day for our Christmas party and they came out so great, everyone loved them! Loved how easy and delicious this recipe was. I used regular tortillas and they were delicious. Baked them for 18 minutes and they were perfectly crispy, just right. Left the sauce on the side, in case anyone didn’t want it, but everyone loved it, so will put it on top next time! Can’t wait to try more of your delicious recipes. This one’s a keeper!
Jen says
Thank you so much Deb, I’m thrilled these chicken burritos were such a hit and a new favorite! I hope you have fun exploring my site!
Heather says
You left out Liquid Smoke in yr list of ingredients.
Jen says
It is listed in the Mexican Chicken ingredients. Enjoy!
Christina says
Do I have to use liquid smoke?
Jen says
Hi Christina, it adds a delightful smokiness but it is definitely not essential.
Jo says
Where do you find your favorite Mateos salsa?
Jen says
At Costco – good luck!
Nichole says
What kind of liquid smoke did you use? Hickory, maple, cherrywood, applewood? It’s powerful stuff and i dont want to ruin a good thing.
Jen says
Hi Nichole, I use mesquite but I think it comes down to personal preference. Enjoy!
Derek says
Did not see the ingredients amounts for the chicken
Jen says
Hi Derek, click on “1 Recipe Slow Cooker Mexican Chicken” for recipe.
Stephanie says
These chicken burritos/chimichangas were so easy and the flavors were awesome! My kids 10/12 use to recoil at the smell & taste of green chilies but your green chili chicken enchiladas changed their minds several months ago and now they love them. They looked at their plates and were so excited to see the crispy burritos covered in green chili sauce and gobbled up every bit. Great recipe, was nice to throw the meat in and let it cook itself. For the burrito assembly I did do a smear of sour cream and added a big spoon of pinto beans to each. Thank you for continuing to feed and nurture my family, one memorable recipe at a time. Your smores cookies are happening this weekend too, can’t wait! Hope you are doing well and staying healthy.
Jen says
Wahoo! Thanks so much Stephanie for sharing the kids rating of 10/12! I’m so pleased these chicken burritos were a hit with the entire family and your addition so sour cream and pinto beans sound perfect! Enjoy the smore’s cookies!