Go Back
–+ servings
Smothered Baked BUFFALO Chicken Burritos AKA "skinny chimichangas" are restaurant delicious without all the calories! stuffed with the BEST buffalo chicken and then baked to golden perfection and smothered in most incredible Creamy Lime Ranch Sauce! my family goes crazy over these!!
Print Pin

Smothered Buffalo Chicken Baked Burritos with Creamy Lime Ranch Sauce

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 6 burrito size flour tortillas (raw if you can)*

Chicken Buffalo Marinade

  • 1 1/2 pounds Chicken (3-4 chicken breasts)
  • 1/3 cup Frank's hot WINGS Sauce NOT their original hot sauce**
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • 1 tsp EACH salt, chili pwdr, cumin, paprika, garlic pwdr
  • 1/2 tsp EACH onion pwder, dried oregano, pepper

Burrito Filling

  • 1 tablespoon olive oil
  • 1 cup matchstick/shredded carrots ***
  • 2 stalks celery, chopped
  • 1/2 red onion, chopped
  • 1 4 oz. can mild chopped green chilies,
  • 1/3 cup sour cream
  • 2-4 tablespoons hot sauce depending on your heat preference or more
  • 2 cups Monterey Jack cheese

Creamy Lime Ranch Sauce

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 cup sour cream
  • 3 tablespoons dry Ranch seasoning (1 packet)
  • 2-3 teaspoons lime juice
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Hot sauce to taste (optional)

Optional Toppings

  • cilantro
  • Matchstick carrots
  • Tomatoes
  • Avocados
  • Blue cheese crumbles

Instructions

  • Whisk together marinade ingredients in a freezer bag and add chicken, turning to coat. Marinade for 2-24 hours (the longer the better!)
  • To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts (and any extra marinade) and cook for 3-5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 cup of chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
  • While the chicken is cooking and resting, prepare burrito filling. Heat 1 tablespoon olive oil in a large skillet. Add onion and carrots and sauté for 4 minutes. Add celery, green chilies and garlic and sauté an additional 2 minutes or until carrots are crisp-tender. Shred chicken and add to filling. Stir in 1/3 cup sour cream and hot sauce to taste until well combined.
  • Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping 1/2 cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.
  • Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Bring to a boil then reduce heat and simmer 2-3 minutes, or until slightly thickened. Stir in sour cream, ranch seasoning, lime juice, cumin, salt and pepper to taste. Add hot sauce to taste and additional lime juice if desired. (optional).
  • To serve, top burritos with Creamy Lime Ranch Sauce and desired toppings.

Notes

*Raw tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully!
**SEE BELOW for more recipes using Frank's Hot WINGS sauce.
***I buy a bag of matchstick carrots and use them for filling and topping