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 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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Smothered Baked Chicken Burritos
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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Faith M says
These were DELICIOUS! It’s just my husband and me, so… we each had one tonight, guess who’s not cooking tomorrow and still two for the freezer. it’s a win, win, WIN! And that chicken- wow. Both of these recipes are definitely keepers – thank you.
Jen says
Thank you so much Faith! It’s always leftovers for days at our house too ;)! I’m so happy you loved both of the recipes!
Machelle Zehner says
This was a very tasty meal. I added ancho chili pepper for a little kick. I cut the oil back and butter for the sauce and didn’t add any sugar. The sauce was very good. I didn’t have green chilies but I didn’t miss them. I made tortillas this morning, so it was easy to make these burritos.
Jen says
Mmmmm, these burritos must have been extra tasty with your homemade tortillas! I’m so pleased they were a winner!
Elizabeth Yonka says
Hi! Do you have nutrition facts for this meal? Thank you!
Jen says
You can calculate the info : https://www.myfitnesspal.com/recipe/calculator Enjoy!
JessDR says
This was SO TASTY!!! I used high fiber tortillas, so it didn’t crisp up as well as regular tortillas, but it was still delicious and so satisfying.
Jen says
Thank you so much Jess, I’m so happy you loved them!
Lynda says
These look delicious. I would like to make them and freeze them individually. I understand that the sauce doesn’t freeze well but how far ahead can I make it and keep in refrigerator for reheating.
Jen says
Hi Lynda, you can make the sauce up to three days ahead of time. Enjoy!
Natalie says
Made this tonight & holy cow it was delicious!!! I also made the rice with the leftover juice & we all loved that. Thank you for an easy meal that was sooooo good!
Jen says
You’re so welcome Natalie, I’m so happy it was a hit!
Diane says
Holy Burrito were these delicious! The flavor was excellent in the chicken as well as the homemade “salsa verde”. We smothered those burritos in that sauce. I have plenty left for tacos tomorrow. What a surprising fiesta with the recipe mentioned for Mexican Rice. I highly recommend both recipes as written. Thank you for sharing. Looking forward to browsing your site and making more recipes.
Jen says
Yesss! Thank you so much Diane, I’m so happy you loved the burritos and the rice! I hope you enjoy exploring my site and find many new favorites!
Mary D says
Restaurant quality! DELICIOUS! Definitely a keeper, will make again. Thank you for posting.
Jen says
I’m thrilled you loved them so much, thanks Mary!
Ashley Seippel says
Can you freeze your Cheesy Green Chili Sour Cream Sauce? Or is there any way to save it?
Jen says
Hi Ashley, unfortunately the sauce doesn’t freeze well. You can refrigerate it for about 5 days.
Joann says
OMG!! These are amazing!! I used the juices from the chicken, as suggested, to make rice and then added a little corn and what good Mexican rice!! Will definitely be making theses again!
Jen says
Awesome Joann, I’m so happy you loved them and the rice as well! Thank you!
Julie Jaynes says
Wow, this was absolutely amazing! The chicken was so tender and flavorful. When eating leftovers, we’d utilize the air fryer to give the burritos an extra crunch. The burritos were just as fantastic as the first day. Thank you for a great recipe! This will be a staple in our home!
Jen says
We love our air fryer for leftovers as well! I’m so happy you loved these chicken burrito and that they’re a new repeat favorite!
Nan says
This sauce sounds wonderfully delicious but unfortunately I have a family member who does not eat dairy. I know you have many sauces in your arsenal, so I am wondering if you have any one in particular that you would recommend as a dairy-free substitute on these burritos? My family and I love your recipes!!
Jen says
Thanks Nan, I’m so happy you’re enjoying my recipes! Both my enchilada sauce: https://carlsbadcravings.com/enchilada-sauce/ and salsa verde: https://carlsbadcravings.com/salsa-verde/ would be awesome. You can make “wet burritos” by following this recipe (https://carlsbadcravings.com/wet-burritos/) in which you fold foil up around the burritos after they’ve baked (to keep sauce from escaping) and evenly pour enchilada sauce or salsa verde over burritos the burritos then top with cheese and bake another 5 minutes. Good luck!
Katie R. says
Excellent! My mom’s been bragging about this site for awhile, this is the first recipe that I have tried. Hubby was very impressed. I’ll be back to make more for sure!
Jen says
welcome Katie! I’m so happy these chicken burritos were a winner! I hope you have fun exploring and hopefully discover many new favorites!
Jacks says
This is sooo delicious!
Jen says
Thank you so much!
Kari says
We have NEVER been disappointed with your recipes! This one is another winner. Every single one turns out absolutely delicious! I can recognize your amazing photographs on Pinterest and I have so many of your recipes. in my rotation. THANK YOU!
Jen says
Thanks for making my day Kari! I’m so happy you’re loving my recipes and that these smothered burritos were another winner!
Madison says
I made these in my air fryer tonight (7 min on 350) and they were AMAZING! I now have a go to recipe for when I want rich Mexican food… which I’ve been craving a lot in quarantine. For the sauce, I forgot the chillis so I threw in pickled jalapeños and I love the heat it added. Thanks for this recipe!
Jen says
You’re so welcome Madison, I’m so pleased the chicken burritos turned out perfectly in your air fryer! I love heat as well and can’t wait to try it with the pickled jalapenos – great idea!
Lovie says
Hi,
I want to try this however am a bit confused by something you said in the preparation. In question is when making the burritos put filling in (uncooked) if using raw tortillas. Do you mean room temperature for the filling? Or the filling completely uncooked? Thank you in advance for the clarification.
Jen says
Sorry for the confusion Lovie! I was referring to the tortillas – if using raw tortillas, don’t cook them before adding the filling.
Christi says
These are just so yummy and they freeze brilliantly. So good. We like a bit more zip in our sauce so I’ve put green chili sauce instead of the mild chilis in the sauce and it livens it up quite nicely. But the filling? OMG, just fantastic and so very easy. Works just fine with thighs too (as I tried it with them when i had them in the freezer instead of breasts).
You rock. (I love your site and am on it often).
Jen says
Thanks for your awesome comment Christi and for making my recipes! I like your style with green chili sauce – yum!
Beck says
Made the chicken in our pressure cooker because I failed to read the instructions prior, which saved the day! Done in 17 minutes. Then for the cheese sauce I subbed all dairy and gluten with allergy friendly alternatives. Gluten free flour, nondairy sour cream, vegan cheese (with an added tablespoon of nutritional yeast). Then used gluten free tortillas! It was a huge hit with my fiancé, and my daughter (who handles dairy and gluten just fine) couldn’t even tell I’d made it “safe”. I’m secretly wondering what this tastes like normally, but holy cow if it was this good veering off course I can only imagine! So yummy! Thank you for sharing!!!
Jen says
Wow, that is amazing you were able to make this recipe entirely gluten free and dairy free with such success! I love that you tackled it head-on, bravo! Thanks for taking the time to comment Beck!
Guy Koppi says
Astonishing! Made this for my husband for his birthday. I don’t care for burritos but we both loved these!,
Jen says
I’m so happy to hear these chicken burritos were such a hit, thanks Guy!