Smothered Burritos

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!

pin this recipe to save for later

How to make Chicken Burritos Video

up close of baked chicken burritos with Mexican chicken, cheese and Green Chili Sour Cream Sauce


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.

showing how to make chicken burritos by making Mexican chicken in the crockpot

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

  1. 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. 
  2. 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.  
  3. 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.
  4. 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.
  5. 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):


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).

Burrito Recipe FAQs

What is the difference between a smothered burrito and an enchilada?

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.

What is a smothered burrito called?

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.

What’s the difference between a chicken wrap and a chicken burrito?

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.

a fork taking a bite of best chicken burritos with cheese, tomatoes and avocados

More like this Chicken Burrito Recipe




©Carlsbad Cravings by

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

Smothered Chicken Burritos

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 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! 
Servings: 6 servings
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!


Baked Chicken Burritos

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


  • 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.



*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

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!

Carlsbad Cravings Original

Looking for more favorite dinner recipes?

One Pot Lasagna Soup


Best Slow Cooker French Dip Sandwiches

Crazy tender Slow Cooker French Dip Sandwiches seeping with spices are unbelievably delicious and make the easiest dinner or party food. You haven't had French Dip Sandwiches until you try these! absolutely the best!

Garlic Butter Baked Pork Tenderloin

easy pork tenderloin oven sliced on a cutting board

Reader Interactions

leave a review

Your email address will not be published. Required fields are marked *


  1. Marisa Franca @ All Our Way says

    May I please just skip breakfast and come on over to your house?? You do have some left, don’t you? The burritos look heavenly and since I’m late in finding you — where have you been all of my life?– I went and pinned your slow cooker Mexican chicken. I could see me making these for my boys — WOW!! I can find enough superlatives to describe your dish. Great photos besides — I bumped my head on the screen trying to get a close whiff of the burrito. Have a great weekend xxxooo

    • Jen says

      I wish you would just come over – how fun would that be ?! I am excited for you to try the chicken- it is so versatile, so easy and SO good! and even better in these burritos! Your boys are so lucky to have you as a mom! I hope you have a beautiful Sunday Marisa!

    • Jen says

      Thank you so much Lisa and the raw tortillas are life changing! I hope you can try them soon!

    • carla tipton says

      Excuse my stupidity, but I don’t understand RAW TORTILLAS.

      • Jen says

        Hi Carla! they are tortillas that are still dough – you find them in the refrigerated section. Hope that helps!

  2. Tammy says

    The Smothered Chimichanga was simply, amazing!! My family raved over them!! This recipe will be a family fave. Thank you!

    • Jen says

      YAY! I am so happy your family loved them and raved over them – wahoo! Thanks for making my day Tammy!

  3. Denise says

    Drats — snowed in with only half these ingredients. But I’m definitely trying this, it looks amazing! Thank you for this!

    • Jen says

      You are so welcome! Sorry for all the snow – hopefully you can enjoy this soon 🙂

  4. Vickie says

    Oh, definitely a keeper! Made these last night, using pork, didn’t have any chicken. Also made the meat in my electric pressure cooker. My husband said we wont need to go out for Mexican again. Thanks so much for this recipe!!!

    • Jen says

      Yay for a keeper, thank you Vickie! I love that you were able to use this with pork as well – yum! and I’m so happy your husband loved it so much too! Thank you and have a great weekend!

  5. Becca says

    Would the sauce taste good without the green chilies? I forgot the grab them at the store.

    • Jen says

      Hi Becca, it will definitely still taste good without the green chilies! Enjoy!

  6. Trisha says

    I was so excited when I saw that you posted this recipe! I made the chicken in the crockpot today. I doubled it and it worked great! Now I have some in the freezer to pull out on a busy day. Yay!
    The chimichangas were so good! I bought wheat tortillas and warmed them before filling and wrapping them, but still several tore. Next time I will go with the raw tortillas like you recommended. I bet that would make them even more amazing. I will definitely make them again. Thank you!

    • Jen says

      Hi Trisha, love that you doubled the chicken to freeze for later – so handy! and I am thrilled you loved the burritos! I am excited for you to try them with the raw tortillas as well – just another excuse to make them again soon 🙂 Thank you!

  7. Kat says

    Can the sauce be refrigerated for a couple days?

    • Jen says

      Absolutely Kat! You can reheat it on the stove or in the microwave. Enjoy!

  8. Sp says

    Sorry if this is a silly question, but I’m in the process of making these and was wondering if I’m supposed to cook the raw tortillas before filling and baking?

    • Jen says

      Not a silly question! You fill the raw tortilla and then they cook as you bake them with the filling inside. Hope you love them!

    • emily says

      That was my question, too – glad to see it already asked and answered! I just put the chicken, etc. in the crock-pot and it already smells good . . . 🙂 I’m excited for dinner tonight!

  9. Kendra Fleming says

    If I’m not using Raw tortillas, do I still cook for 18 minutes?

    • Jen says

      Yes, still 18 minutes. Enjoy!

  10. Leanne says

    I had to get taco size tortillas (Tortilla Land size medium) because they didn’t have burrito size for the raw tortillas. They’re not quite as big as burrito size but much bigger than for example, a corn tortilla. How many would you recommed using for this recipe? Should I use less filling in each? I just want to make sure the sauce and chicken proportions are corrrect.

    • Jen says

      Hi Leanne! I would use less filling – maybe 1/3 cup instead of 1/2 – whatever fits comfortably – you really can’t go wrong! I hope you love these burritos!

  11. Leanne says

    Also, I just put the chicken in the slow cooker this morning before work and realized the recipe says to cook the burritos on a baking rack. Somehow i missed that part before, and I don’t have a baking rack. How would you suggest cooking these without a rack?

    • Jen says

      Hi Leanne, you can definitely make these without a baking rack – the rack just helps them crisp up more on the bottom side. I would line a baking sheet with foil, lightly spray it with nonstick cooking spray, add the burritos then lightly spray them and proceed to bake as directed. Hope this helps!

      • sandy Lockhart says

        ok I cannot find the Mexican chicken recipe

        • Jen says

          It is at the very top of the recipe – the link in green 🙂

  12. Dina says

    OMG I made the smothered baked chicken burritos out of the mouth of my 12 year old these are amazing! I didn’t have the liquid smoke but followed the recipe. They were perfect!

    • Jen says

      YAY! I am so happy “they were amazing” – thank you so much Dina!

  13. Bobbie says

    I’m no master chef, but these were so easy and so delicious. I seriously don’t think there’s a dish at a Mexican restaurant that rivals it! Best yet, my husband loved it too! Thank you! I’m going to use the chicken as a another option for my go to chicken and rice for lunch!

    • Jen says

      Hi Bobbie, I am so happy you found these burritos easy and delicious and thank you so much for the ultimate compliment that this dish outdoes Mexican restaurants – wow, thank you! I am so flattered! I hope you find more recipes to love here! thanks again!

  14. Amber says

    Hi there! I’m making these for dinner tonight and wondered if homemade tortillas would work? I don’t generally buy tortillas and planned to use the homemade before I noticed you mention a specific tortilla to purchase. Will homemade flour tortillas work okay?

    • Jen says

      Hi Amber, I think homemade tortillas would be amazing! Yes, definitely go for it!

  15. Hannah says

    These were AMAZING! As soon as my husband ate them he said, “I think this is one of the best dinners you’ve ever made.” I’m making them again tonight!

    My only issue is I struggle with wrapping the burrito. haha but as long as it tastes good, I can compromise on looks!

    • Jen says

      WAHOO! I am honored your husband thought this was “one of the best dinners” – thank you! you are right on – as long as it tastes goods, looks are secondary 🙂 To wrap them, I put the filling in the middle, closer to side, fold both the top and bottom ends over the filling then fold the side closest to the filling over and tuck it in as I continue to roll. Don’t know if that makes any sense – but enjoy your burritos!

  16. Borkai says

    This was a hit! Thanks for sharing Jen

    • Jen says

      You are so welcome Borkai! so happy to hear it was a hit!

  17. Anna @ Anna Can Do It! says

    Oh my, am I in heaven?! Skinny burritos? Cheesy chicken burritos, can I have them for breakfast, lunch and dinner too? Oh, it’s a great recipe! – Love, Anna

    • Jen says

      Breakfast, lunch and dinner coming right up! I actually love “real food” for breakfast – so I am right there with you! I think you will absolutely love these burritos! Thank you Anna!

      • Susan says

        I’m trying this recipe for my gourmet club tomorrow night !! Cinco de Mayo!!

        • Jen says

          YAY! what a fun Cinco de Mayo recipe, I hope you all love it!

  18. LaTia C says

    Delish!!! Thanks for sharing 🙂

    • Jen says

      You are so welcome, thanks LaTia!

  19. Marion Shackelford says

    I plan on making these tomorrow, I was wondering did you use flour or corn tortillas for the recipes?

    • Jen says

      Hi Marion, I use flour tortillas as I find the flavor more mild but mostly because they fold better and don’t tear like corn can. Enjoy!

  20. Susan says

    Can you prepare the burritos an hour before you bake them

    • Jen says

      Hi Susan, I think the tortillas would get a little soggy if you prep them early so I don’t think I would recommend it – but if you don’t mind the tortillas more enchilada style, then they would be fine 🙂

  21. Danica says

    I just took the chicken out to make the burritos, and -WOW!!! I can’t wait to make the sauce. Thank you for a great recipe to add to my collection.

    • Jen says

      You are so welcome Danica, thank YOU for the comment! I’m so happy to hear it is “collection” worthy! I hope you loved the burritos with the sauce! Have a great weekend!

  22. Riley says

    For someone who hates cooking, this was surprisingly easy. Thanks for that. I substituted fire roasted tomatoes in the mexican chicken and left out the liquid smoke. Excellent.

    Thanks. =)

    (Your blender salsa is fabulous also.)

    • Jen says

      I love hearing that these were easy and delicious Riley, thank you! And so happy you also love the blender salsa! Thank you for trying my recipes and for taking time to comment!

  23. Sue@frugalgifts2give says

    My family loves Mexican food and these burritos look heavenly! I’m going to make these this week for dinner! Your photos are amazing too! I just found your site, so I’m sure I’ll be leaving more comments on other recipes you have! Thank you!!

    • Jen says

      You are so sweet Sue, thank you so much! Welcome to my site, I hope you find lots of recipes to love here!

  24. Nicole says

    Wow! Everything about this recipe is right on…that sauce…I want to drink it from the stove.

    • Jen says

      Awesome Nicole! I actually just made a stove top chicken with this sauce – great foodie minds think alike 🙂 so happy you loved it!

  25. Noelle says

    I cook a LOT of Mexican food….and this recipe is hands down my new favorite! It really was one of the best (and not very difficult!) meals I have made. I have made a few other recipes from your site too, and they are all good. So….when is a cookbook going to come out? I would like to preorder it 😉

    • Jen says

      Hi Noelle, I am so flattered this is a favorite recipe of yours especially from such a Mexican food connoisseur! 🙂 I don’t have plans for a cookbook at this point but if anything changes I will let my readers know! Thank you for making my recipes, so happy to hear you are enjoying them!

  26. Mindy says

    I just made these using your chicken recipe. I also made a cilantro lime rice and refried beans with it. THIS WAS AMAZING. Even my picky husband liked it. I used a little extra brown sugar and it made it delicious. I also added a LOT of cheese in the burrito itself before baking

    • Jen says

      Hi Mindy, sorry for the delay as I have been moving and things have been crazy but thank you so much for your comment! Your whole meal sounds absolutely delicious, and I love that you added a LOT of cheese to the filling-you can never have too much cheese 🙂 Thanks Mindy!

  27. Phoebe says

    WOW this was delicious. Happy to have a new go to recipe for our taco/mexican food Tuesdays!

    • Jen says

      YAY! I am thrilled you loved it so much and what a fun idea to have Mexican food Tuesdays!

  28. Monica says

    I made this along with your chicken recipe and I have to tell you that they both turned out so delicious! I just found your blog and have only tried 3 recipes so far, but they have all exceeded my expectations. 🙂 Your recipes are wonderful. Thank you for sharing!

    P.S. If you could create some “knock-off” recipes similar to Cafe Topes’ food in Carlsbad that would be awesome!

    • Jen says

      Hi Monica, welcome to my site, I am so happy you found my blog and are loving the recipes! I definitely need to do some “knock-off” recipes from Cafe Topes’! what a great suggestions! I’ll see what I can come up with – they are a delicious source of inspiration!

  29. Jen says

    This is the best smothered chicken burritos…the chicken went into the crock pot in the morning and by the afternoon, the smell of the chicken was amazing. Made the cause, assembled the burritos, and broiled in the oven (only takes about 5 minutes or so). My family loved them! This is the dish! Saved the sauce from the crock pot for my rice, beans, and sautéed onions that I will make this week. This dish will be on the menu often! Thank you!

    • Jen says

      You are so welcome, thanks Jen! I am so happy you loved this recipe and even saved the crock pot sauce for rice and beans later – yum! Thank you for trying my recipes, I hope you continue to find more family favorites!

  30. Kara says

    Oh my gosh! These are so good! Made them tonight using your Mexican chicken, and they were fabulous! So glad I used the uncooked tortillas from Costco, as you suggested. These, along with your chicken recipe, will definitely be in our regular meal rotation. Thanks again!

    • Jen says

      Yay! So glad these and my Mexican Chicken are keepers! Thanks for your comments Kara, I love hearing your family is enjoying my recipes! 🙂

  31. T says

    How would this sauce be if I did not use Sour cream (I can’t eat it)? Could I still make it according to the recipe and it still taste as good?

    • Jen says

      It will definitely still be good – not the same but still good! You can add some extra cheese if you want 🙂

      • Lyssa says

        I would think that Plain Greek Yogurt or possibly Cream Cheese would be a good substitute if you are able to eat either of those. I assume the yogurt would be a 1:1 ratio, I’m not sure what amount of Cream Cheese would be appropriate though. I cook almost everything without a recipe, that’s how I learned to cook from the time I was old enough to get up on a stool next to the stove and watch my Grandma, later on helping her, and eventually taking over. It has always served me very well and I’ve satisfied many hungry tummies!! I don’t ever hear any complaints, however, when I try to follow a recipe that isn’t going to work unless I follow “VERY SPECIFIC MEASUREMENTS”, such as with baking, that’s when things go down hill… Those particular food items don’t typically make it out of the kitchen until the garbage goes out on Wednesday! Oh, I don’t always do a great job with prepackaged foods either, like the boxed Au gratin potatoes, Mac & Cheese, simple things like that, if they can get messed up, I’m probably going to do it! Lol I really just don’t do well with the “VERY SPECIFIC MEASUREMENTS/ DIRECTIONS “ type situations I guess?? I’m just a rebel against authority, the authorities of what, I have no idea…

        What do you think Jen, would either of my suggestions be a reasonable/ doable/taste good-able substitution?

        I’ve made a similar type sauce many times before and used all 3 of those (sour cream being the 3rd one), as well as some others, pre-made cheese sauce (a great quality queso from a local restaurant), Crema (although it could possibly contain the same ingredients that the OP isn’t able to eat), different sour cream based dips (green chile and or an onion based, although these wouldn’t work for her, they could work for others), I really just use what I have on hand at the time. I’m not the best at giving specifics/amounts but I can usually find a substitute that will work really well.

        I have no idea how old this particular question is, it could be very outdated, I just thought it may be helpful for others who are just now finding this recipe and may have the same question. I just found it and I know that I can’t wait to try it, my mouth is watering just thinking about it!!

        I will be trying this in the VERY CLOSE FUTURE, I can’t wait to tell you about my results and I promise I won’t stray from the recipe! (at least not in any way that would make a big difference!! ) Thank you sooo much for such an AMAZING SOUNDING MEXICAN THEMED DINNER!!

        • Jen says

          Thanks for your input Lyssa! You can use Greek yogurt if you wish but it has a stronger, tangier, more pronounced “Greek yogurt” taste that I don’t care for in this case – so I think it comes down to personal preference. I hope you loved the Smothered Burritos!

  32. Rhea says

    This is the BEST burrito I’ve ever made! The chicken part of it looks intimidating. Well at least for me it did because I like 5 ingredients or less and sometimes just skipped the sauce and used sour cream and alvacado but I’ve made this at least 6 times and it’s so worth it and after you’ve made it a couple of times, it’s nothing! So delicious!

    • Jen says

      Wahoo! Thank you for the ultimate compliment Rhea, I am thrilled this is the “best burrito” you’ve ever made! I love hearing that although it looked intimidating at first you did it anyway and was worth it – not just once but 6 times! I hope you have fun making more of my recipes – even though they all have more than 5 ingredients 🙂 xo

  33. Jesseca says

    If I could give this 10 stars I would. We have made dozens of smothered burrito recipes searching for the right one and this is it. The chicken was so easy and made my house smell like Heaven but the true star was that sauce. We did use the whole can of diced chilies and a heaping 1/2 cup of cheese but left everything else the same. Using the unbaked tortillas helped tie everything together for sure.

    I also want to mention that my extremely picky seven year old licked his plate clean and requested this to be packed in tomorrow’s lunch. He has never willingly eaten leftovers in his life. This mom is bowing down to you and excited to try a few more recipes from your site!

    • Jen says

      Hi Jessica, sorry for the delay, I have been swamped with everything Thanksgiving but THANK YOU so much for such an awesome comment! I am thrilled your search for the best smothered burrito is over, wahoo! and more green chilies and cheese definitely sounds like a winning combo to me! I laughed out loud at your last comment of “mom is bowing down to you” – I don’t know if I’ve ever had that response before – haha – but YAY for a recipe even the picky eater loves. Thank you thank you for making my heart and mouth smile! I hope you find some more favorites here!

  34. Karen says

    I’ve made this cheesy burrito several times. My family loves it!, when my daughter came home from college, it was the first thing she wanted me to make for her. … I’m curious .. Approximately how many calories per serving of one burrito with sauce ?

  35. Liz says

    Okay, these are just plain fabulous!

    • Jen says

      Awesome Liz, so happy you liked them!

  36. Debbie Bailey says

    OMG! YUM!!!!!!! Just two of us here, so I have lots of leftovers – yeah! Thank you!!!

    • Jen says

      You are so welcome Debbie! and yay for leftovers:)!

  37. Lori says

    This was fantastic!!! I make a lot of Mexican food, but this was very different from my usuals. I live in Michigan, but have been to Carlsbad several years ago. and loved the area and the food. Please continue to put such wonderful recipes 🙂

    • Jen says

      Thank you so much Lori, I’m so glad you loved it! That is so cool you have been to Carlsbad! We have lived here 10 years and hopefully will never have to leave 🙂 I’m so happy my recipes bring you a little taste of San Diego!

  38. Pam says

    I have to send you a HUGE thank you for your recipes. I have been living in the UK for over 10 years and one of the things that I miss most from home (USA) is good Mexican food. Your recipes are exactly what I’ve been looking for. I’ve tried well over 8 of them so far and each one has been well received even by the British contingent in the house!!! Thank You! Thank you!

    • Jen says

      Hi Pam all the way from the UK! You are SO SO welcome for the recipes! Thank YOU for your kind words! I absolutely love hearing I can bring you a bit of “home away from home” with my Mexican recipes and that your British contingent is enjoying them – yay and phew :)! Thank you for making my recipes and I wish you all the best!

  39. Janet says

    Love you recipes!

    How do you think the sauce for this recipe would work with your beef burritos?

    Thank you in advance!


    • Jen says

      HI Janet, that is a great question – I think it would be absolutely delicious! Please let me know if you give it a try!

  40. Bethany says

    Hi there! I made these tonight and they were loved by everyone in my house but we have loads of leftovers. I saw that the chicken freezer well (yessss for making this in the future!) But how does the sauce freeze?

    Thank you for giving us a recipe for our lineup!

    • Jen says

      Hi Bethany, I am so happy these burritos were a full house hit! Unfortunately, the texture of the sauce gets funky when frozen – sorry!

      • Bethany says

        No problem! I figured the sour cream wouldn’t freeze well but a girl can dream… thank you!

        • Ruth says

          Bethany, couldn’t you freeze the sauce separately without the sour cream and add the sour cream when reheating the sauce?

  41. Jennifer | Bake or Break says

    Hi, Jen! I had to tell you just how much we adore this recipe. The flavor is amazing! I’m officially in love with that sauce. Definitely a keeper!

    • Jen says

      Thank you so much Jennifer, I love hearing that! I actually just made a skillet chicken recipe with this sauce because I love it so much too. You have exceptional taste 🙂

  42. Jai says

    Would love the nutrition facts on these

    • Jen says

      You can calculate nutrition facts at

  43. Kim says

    We loved these! My husband mentioned he liked the sauce after 3 bites and he never does that!! I will be making these more often!

    • Jen says

      Awesome Kim! So happy it was a winner! I’m currently testing a Chipotle Skillet Chicken with that sauce – I think your husband will love it too!

  44. Ang says

    What would be the best way to prep this in order for my husband to take to work for him and his coworkers later in the night? You think assemble everything up until putting the sauce on? Or would the tortillas get too soggy with the chicken mixture hanging out inside you think?

    • Jen says

      Hi there! I think if you make sure there is not excess moisture in the chicken and broil the burritos well enough, I don’t think they’ll get too soggy – they won’t stay crispy – but I don’t think they’ll get soggy. I would definitely keep the sauce separate. Hope this helps!

  45. Lisa Minghenelli says

    I just found your blog through Pinterest and I am so happy I did! I just made these burritos last night for dinner and my family loved them! The chicken was so flavorful made in the slow cooker and the green child sauce was incredible! My family told me the burritos were better than our local Mexican restaurant!

    • Jen says

      Welcome to my blog Lisa! I am thrilled your husband thought these were better than your local restaurant – that is awesome! I hope you continue to find more favorites here!

  46. Lucy says

    Hi Jen
    I have been looking for a Mexican Burrito recipe for a while and found your site and what amazing recipes you have and your story is so uplifting – good for you!
    I had a slow cooker but smashed the bowl so no longer have one. Is there any other way of cooking the chicken burrito sauce out of a slow cooker?
    Also what is broil? This isnt an expression that we use in the UK. I checked it out on the internet and it said Grill – is that right? Also I have never seen raw tortillas here (I feel like the UK are very behind in the ‘Mexican Cooking’ arena compared to the US), can I use normal tortillas?
    Any advice would be welcome as I am eager to cook this recipe.

    • Jen says

      Hi Lucy, thank you so much for taking the time to read my story! Broil is a high heat oven setting of 550 degrees F and implies putting the food on the top or second to top oven shelf so its close the flame. You are definitely welcome to use cooked tortillas. I’m not sure I understand your question about the sauce – as it sounds like you smashed the slow cooker but were wondering about how to cook the sauce in the slow cooker?

  47. Vicki says

    This books awesome, and I want to try it, but I can’t find the green chili sauce recipe. Did I miss a link?

    • Jen says

      Hi Vicki! The Cheesy Green Chili Sour Cream Sauce is just the name of the sauce – all the ingredients are listed below it. Enjoy!

  48. Megan says

    This looks absolutely incredible, making it for dinner tonight! Just a couple questions. For the actual slow cooker chicken, will a full recipe fit into my 4qt crockpot? Or should I half the recipe? Also is it imperative to include the liquid smoke? I wasn’t actually able to find it at my grocery store.

    • Jen says

      Hi Megan, I would suggest halving the recipe to be safe. You can definitely leave out the liquid smoke- it adds a nice smokey element but the chicken will still be delicious without it. Enjoy!

      • Megan says

        Wow Jen, these were fantastic. I ended up making the full recipe and it fit in my 4qt crock pot beautifully! Probably the only thing I would change is the cooking time on my chicken, 4 hours on high was a tad long for me as I found the chicken was a little dry. No complaints from my guests, I’m just always my harshest critic. I took your suggestion and added the excess liquid into the rice and cooked it that way. I searched high and allow for uncooked tortillas but couldn’t find them anywhere, but the regular tortillas worked great. Our burritos were filled with chicken, Mexican rice, and black or refried beans! Topped with the incredible sauce, avocado, hot sauce, more cheese and crushed tortilla chips! Not kidding when they said it was better than their $15 burrito they normally buy! I think this will be a staple in our household for many years. Can’t wait to try more of your recipes soon!

        • Jen says

          Hi Megan, thanks for your awesome comment and I’m so glad you were able to fit all the chicken in your crockpot! Your burritos sound absolutely delicious – I love the addition of rice and beans – and of course all your toppings, especially the crushed chips – amazing – you know how to do it right! I hope you have fun trying more of my recipes, I hope you find many new favorites!

  49. Brittany says

    Love love this chicken and the burritos! It’s a new favorite in our house! We used this amazing chicken for our nacho bar at my sons birthday party and everyone wanted the recipe! So good! I also keep forgetting to get it out in time to put in the crockpot, so I just dump it all in my big cast iron stock pot! Turns out just as good!

    • Jen says

      Yay for a new favorite, thanks Brittany! And what a fun idea for a nacho bar -mmmmmm! Happy belated birthday to your son!

  50. 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!

  51. 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!

  52. julie says

    Our new favorite recipe….way better than any restaurant!

  53. 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!

  54. 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!

  55. Carrie says

    Amazing !!! They are relish!

  56. 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!

  57. Debbie R. says

    Absolutely loved these burritos! Shared with my neighbor, was a huge hit. Thanks

    • Jen says

      You are so welcome! I’m so happy they’re a fav!

  58. Kimberly Ivarie says

    I just made these tonight, we had an excellent dining experience, thank you! I used the sauce that I cooked the chicken in, I understood I was supposed to discard that, I used it to make a Mexican rice dish. I sauteed 3 garlic cloves with half an onion and a bouillon Cube, added one cup of rice and 1 Cup of the reserved sauce with one and a half cups of water. It was excellent! Thank you!

    • Jen says

      I’m so happy you loved the chicken burritos! Your rices sounds excellent as well!

  59. Marjorie Mullen says

    These chicken burritos are the best. We smothered ours with Stokes green chile, lettuce, onion and avacado. We’re addicted to your recipes. Thank you so much! Marge

    • Jen says

      I’m so pleased you loved these chicken burritos Majorie and are enjoying my recipes, thank you! Your additions sound fabulous!

  60. 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!

  61. 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!

  62. 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!

  63. 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.


    • 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!

  64. 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!

  65. 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!

  66. 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!

  67. 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!

  68. 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!

  69. Elizabeth says

    Has any one tried converting these to enchiladas?

    • Amy says

      Yes, the only way I make them. Very delicious!

  70. 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!

  71. 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!

  72. Lauren says

    These were great! I was actually kind of surprised because I did a fair amount of taste testing of individual items. I thought the chicken a bit too sweet and the sauce a bit too bitter. Lo and behold, both together was the perfect combo!! I just made up two last night and will do the same tonight. When I make them again, which I will, I may go a bit lighter on the brown sugar.

    • Jen says

      Thank you so much, Lauren, I am so pleased the flavors came together! I have been working my way through a backlog of comments and see yours somehow got lost in the mix! I appreciate you and hope you’re well!

  73. Heather says

    You left out Liquid Smoke in yr list of ingredients.

    • Jen says

      It is listed in the Mexican Chicken ingredients. Enjoy!

  74. Christina says

    Do I have to use liquid smoke?

    • Jen says

      Hi Christina, it adds a delightful smokiness but it is definitely not essential.

  75. Jo says

    Where do you find your favorite Mateos salsa?

  76. 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!

  77. 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.

  78. 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!

  79. Stormie says

    How spicy are these? My mom can’t handle spicy foods.

    • Jen says

      No they are not spicy but just flavorful. Enjoy!

  80. Lynsi says

    What kind of hot sauce do you use? Just came across your recipes and they look amazing!

    • Jen says

      Thank you, welcome to my site! I use Cholula hot sauce many of my Mexican recipes. I hope you have fun exploring my recipes!

  81. 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!

  82. Elizabeth Yonka says

    Hi! Do you have nutrition facts for this meal? Thank you!

  83. 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!

  84. 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!

  85. 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!

  86. 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!

  87. 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.

  88. 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!

  89. 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!

  90. 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!!

  91. 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!

  92. Jacks says

    This is sooo delicious!

  93. 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!

  94. 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!

  95. Lovie says

    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.

  96. 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!

  97. 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!

  98. 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!

  99. Veronica says

    Soooo good and easier to put together than I expected! The burritos crisped up beautiful in our convection oven, and the green chile sauce was fantastic. Definitely restaurant quality. Can’t wait to make again. 🙂

    • Jen says

      Thanks Veronica! I love hearing these chicken burritos are new repeat favorite!

  100. Sam says

    How do I make the Mexican Chicken without a slow cooker? I have a pressure cooker if that helps?

    • Jen says

      Hi Sam, there are pressure cooker instructions in the notes of the Mexican Chicken recipe card. Enjoy!

  101. 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!

  102. 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!

  103. Lorraine says

    Where can I find the nutrition information for this recipe?

  104. 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!

      • Kellyn says

        Slightly boiling it helps thicken it!

  105. 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!

  106. 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!

  107. 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.

  108. 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!

  109. Michelle says

    In the crock pot now.. Do you know the estimated calorie count?

  110. 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!

  111. 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!

  112. 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!

  113. 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!

  114. 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!

  115. 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 😉

  116. 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!

  117. 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.

  118. 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!

  119. Laurie says

    This recipe is perfect to serve to guests. A side of Mexican rice is complimentary.

    • Jen says

      That’s what I like to hear, thanks so much Laurie!

  120. Reenie says

    Finally got around to making this and loved it. I mistakenly grabbed tortillas in stead of burritos so I just wrapped them and it still came out delicious. Love how the brown sugar balances out the filling. I can’t use all the cheese in the sauce so just thickened with a little cornstarch. Made 6 tortillas enough for leftovers and I also used a rotisserie. Thank you so much for this recipe we’ll be having it again tonight

    • Jen says

      Thanks for the great review Reenie, I’m so pleased you loved them!

  121. Autumn says

    What’s the best way to reheat the sauce if I have refrigerated left overs?!

    • Jen says

      I would reheat gently on the stovetop.

  122. Maureen Moses says

    Hi, this looks amazing and I want to make it but I don’t have a crock pot. How long would you suggest to cook it in the oven to allow the chicken to absorb all the marinade?

    • Jen says

      Hi Maureen, I would cook the chicken just to 160 degrees, let rest 5 minutes, shred, then let it rest in the juices for 20 minutes. Enjoy!

  123. Liz says

    I made the chicken burritos tonight. Great recipe!!

  124. Mary Corder says

    We loved this recipe! There is so much flavor in the chicken and I liked the fact I could make it ahead. It was just the two of us so I didn’t make the sour cream sauce but it sounds awesome.

    • Jen says

      Thanks so much for the glowing review Mary, I’m so pleased you both loved it! You’ll love it even more with the sour cream sauce next time!

  125. Shelby says

    This was quite literally the best meal I’ve ever made!! I followed the entire recipe then I also did an extra batch of the green chile cheese sauce but I used vegan cheese and sour cream. It was amazing!! The chicken was so flavorful and the chile was also. I cannot get over how delicious this was! I will keep this recipe forever!! Thank you so much!

    • Jen says

      Thank you for the glowing review and ultimate compliment Shelby! I’m thrilled this recipe is a new forever favorite!

      • Stephanie says

        Made this tonight for dinner . Outstanding
        I cook chicken in low in slow cooker
        The sour cream sauce was so yummy and totally made the meal
        We topped with chopped tomatoes and avocado
        Thank you will definitely make again

        • Jen says

          Thanks Stephanie! I’m so glad it was a winner!

  126. Piper says

    I’m not one to comment on a recipe but we absolutely LOVED this Slow Cooker Mexican Chicken. I used chicken thighs instead of breasts. I’ve shared the recipe with family and friends. We will definitely be having this A LOT!!! Thank you for such a wonderful recipe.

    • Jen says

      You’re so welcome Piper, I’m so pleased it’s a new favorite! Thanks for sharing it with eveyrone!

  127. Kathleen Clarno says

    This is simply one of the best recipes I’ve ever made. Huge hit with my family!! The cheese sauce is amazing.

    • Jen says

      I love hearing that, thank you Kathleen!

  128. Alisha Robinson says

    Oh My Goodness!! These are amazing and very easy to put together! Another reviewer mentioned that they are better than restaurant quality and I agree wholeheartedly! I don’t post reviews on recipes often, unless it blows my mind, and this one did just that. This is a keeper! Thank you so much!!

    • Jen says

      Thanks Alisha, I’m honored this recipe blew your mind!!!

  129. Jenn says

    This was probably one of the best recipes I’ve ever made!!! I subbed 1 lb of beef stew meat for the chicken because I needed to use some up. Still used the same measurements as you suggested for the chicken. When the beef was done cooking, I added in some black beans, pico and cheese and cooked the burritos in the air fryer for about 8 minutes until browned. The cheese sauce really makes this recipe, I am blown away by how good it was!! I don’t normally like cheese sauce but this was amazing. My husband even commented how he normally doesn’t like this type of cheese sauce either but we both loved it on the burritos and were using chips to dip it as well. Thank you for such an amazing recipe!!!!

    • Jen says

      Thank you so much for the high praise Jenn, I’m so pleased everyone loved them so much! Your use of meat and additions of beans and pico sound delicious – yum!

  130. Matt says

    This was the first recipe I made from the site, and won’t be the last! Delicious and easy, my daughter went back for seconds. Great instructions.

    • Jen says

      Thank you so much, Matt! I am so happy you found my site and that this was a winner! I hope you have a great weekend and find more recipes to enjoy!

  131. Amanda says

    Do you have to cook the Tortillaland uncooked tortillas? Or do they just cook when you cook the burritos?

    • Jen says

      No need to cook first! They cook in the oven, enjoy!

  132. Terri says

    Well, I usually don’t comment on recipes, but…I just can’t help myself this time. Talk about a crowd pleaser! We used smaller tortillas to serve for our charitable organization to keep the cost per person down and what a hit. It’s simple, tasty, and talk about that sauce on top. And using a slow cooker to make it a no-brainer? Perfection.

    I wouldn’t change a thing and I like to try something as written, and boy, I was sold.

    Thanks for sharing this creamy and hearty deliciousness!! Definitely a keeper and repeat-er!

    • Jen says

      Thank you so much, Terri!! I am so happy this is a “keeper and repeat-er” – YAY! Thanks for the awesome comment, I hope you have a wonderful weekend and find more recipes to enjoy!

  133. Rebekah says

    Just made this and it’s SO delicious! My family loves it!!!

    • Jen says

      Thanks, Rebekah! I am so glad you and your family love it! Happy weekend!

  134. Angel says

    I have made these several times as written and just love them! I always use my instant pot and add about half a cup of broth ( I used beef broth this time) to help it come up to pressure faster. I pulled out the chicken breasts to shred and drained the broth from the solids. I put the solids and the shredded chicken back into the instant pot with some of the broth to complete the dish. I had so much delicious broth left, that I made a roue with butter and flour and thickened the broth into a sauce. So yummy. I didn’t have any cheese for the cheese sauce so I used the “broth sauce” instead.

    • Jen says

      Yay! Thank you so much, Angel, I am thrilled you love them! Great use of the extra broth!

  135. Kellie says

    This was absolutely delicious!

    • Jen says

      Thank you, Kellie, I’m so glad you enjoyed it!

  136. Nicole K says

    Made this tonight for my family and everyone loved it! I used the leftover chicken liquid from the crockpot (supplemented with chicken stock) to make the sour cream sauce… yum! Have plenty of leftover burritos that I plan on freezing for an easy meal down the road. Thank you!

    • Jen says

      Yay! I am so glad it was such a hit with your family! Freezing the leftovers is a great idea!

  137. Angela Ulmer says

    These were ON POINT delish! I’ve already started sharing the recipe with friends!

    • Jen says

      Thank you!! I’m so glad that you loved it!

  138. 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!

  139. 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!

  140. 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!