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
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.
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
- 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
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):
- 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!
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).
Smothered Burrito Recipe FAQs
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.
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.
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.
More like this Chicken Burrito Recipe
- 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)
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
**Total time does not include Slow Cooker Mexican Chicken
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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!
Alexis says
Oh wow! Made these last night and the whole family LOVED them! The chicken was so good but the best part was the green chili sauce….it added sooooo much flavor and richness! This is going in my regular dinner rotation for sure!
Jen says
Yay! I’m so glad the sauce was a star!
Dusty says
I just finished licking my plate clean! Lol This was super easy to throw together and delicious. Thank you for sharing this recipe!
Jen says
Haha I am thrilled it was so tasty!
Courtney M says
Where is the chicken part of the recipe
In text?!?!
Jen says
Click on the link in the recipe: https://carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/