Slow cooked chicken, rice and cheese, rolled in tortillas then smothered in a creamy green chili sauce and baked.
Why You’ll Love This Recipe
Being from Colorado, I love a good burrito. And so do my husband and teenage boys. So it’s a huge understatement to say that we loved these Smothered Chicken Burritos.
First, the Mexican-style chicken is slow cooked all day so it’s tender and juicy.
Then it’s rolled up in big flour tortillas with rice, cheddar cheese, and anything else your heart desires–but I highly recommend the chicken, rice and cheese!
Then everything is baked until golden, then covered with more sauce and cheese for a Tex-Mex style meal that is out of this world.
And the best part is, if you have any leftover chicken, it’s also great in enchiladas, tacos and more. But like I said, we love these burritos, so there aren’t usually any leftovers around here.
Besides being delicious, I love that this recipe is so versatile. Want to add beans? Go right ahead! Change up the cheese if you’d like.
And of course you’re free to add any toppings you like.
I’m partial to diced tomato, avocado and some fresh cilantro, but the possibilities are endless.
Of course this meal would be perfect for Cinco de Mayo, but trust me, you’re going to want to make these burritos over and over again, all year long.
Best of all, these burritos are better than any fast food burrito you’ll get anywhere. At least my family thinks so. I hope you enjoy these burritos as much as we do!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Chicken breasts
- Red and green salsas
- Canned diced tomatoes and green chilies
- Spices: chili powder, cumin, onion powder, oregano, salt and pepper
- Canned chipotles in adobo
- Produce: fresh cilantro, tomatoes, avocado
- Tortillas
Smothered Chicken Burritos
Ingredients
For the burritos
- 1 recipe Slow Cooker Mexican Chicken
- 6-8 burrito size tortillas
- 3-4 cups cooked rice
- 1 1/2 cups shredded cheddar cheese
For the sauce
- 1 cup chicken broth
- 3 tablespoons flour
- 3/4 cup green salsa
- 1/2 cup cream
- 1 cup sour cream
Toppings
- 1/2 cup shredded cheddar cheese
- Diced tomatoes avocado, chopped cilantro or other favorite toppings
Instructions
- Prepare Mexican chicken according to instructions.
- Preheat oven to 400 degrees. Spray a 9×13 inch baking dish with non-stick cooking spray.
- Add about 1/3 cup rice and 2/3 cup chicken to center of tortillas. Sprinkle with cheese. Tuck in ends and roll up tightly. Place burritos in prepared pan.
- Bake for 15-20 minutes or until burritos are just golden. While burritos bake, prepare the sauce.
- Combine all sauce ingredients in a medium saucepan and whisk until smooth. Bring to a boil and simmer for about 5 minutes.
- Remove burritos from oven and pour sauce over top. Sprinkle with 1/2 cup cheddar cheese. Return to oven for an additional 5 minutes, or until cheese is melted.
- Serve with your favorite toppings.
Notes
Nutrition
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6 comments
Sam
Your note says you add a little sauce to each burrito. Do you do it before baking or after?
Danelle
Before
Roxanne Fox
These are delicious! Made the Mexican chicken recipe the day before and stored in the fridge with the liquid without the solids. They are quick to assemble and bake. Sauce is killer!
Debra
No butter in recipe, not sure how much to use. Also for the sauce 1/2 c. Cream what? Cream cheese or regular cream. When making the sauce how much cheese do we add?