Smothered Baked 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 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

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

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.

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

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?

  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

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):


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

Looking for Mexican Recipes?




©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 Baked 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
Prep Time: 10 minutes
Cook Time: 20 minutes


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


  • 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.


Don't miss the "how to make" recipe video at the top of the post!
*Raw/undercooked tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully!
**Total time does not include Slow Cooker Mexican Chicken

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Smothered Baked Chicken Burritos AKA "skinny chimichangas" are better than any restaurant without all the calories! made super easy by stuffing with the BEST slow cooker Mexican chicken and then baked to golden perfection and smothered in most incredible cheesy green chili sour cream sauce.
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Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos!) - the flavor of this chicken is out of this world! the best "dump and run" meal I have ever made! Love the sweet, tangy spicy Mexican chicken for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

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Reader Interactions

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  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. [email protected] 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 🙂

  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. Heather says

    You left out Liquid Smoke in yr list of ingredients.

    • Jen says

      It is listed in the Mexican Chicken ingredients. Enjoy!

  73. Christina says

    Do I have to use liquid smoke?

    • Jen says

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

  74. Jo says

    Where do you find your favorite Mateos salsa?

  75. 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!

  76. 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.

  77. 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!

  78. Stormie says

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

    • Jen says

      No they are not spicy but just flavorful. Enjoy!

  79. 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!

  80. 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!

  81. Elizabeth Yonka says

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

  82. 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!

  83. 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!

  84. 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!

  85. 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!

  86. 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.

  87. 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!

  88. 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!

  89. 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!!

  90. 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!

  91. Jacks says

    This is sooo delicious!

  92. 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!

  93. 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!

  94. 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.

  95. 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!