Smothered Chicken Burritos
Slow cooked chicken, rice and cheese, rolled in tortillas then smothered in a creamy green chili sauce and baked.
Servings: 6 -8 servings
Calories: 826kcal
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 9x13 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
I like to add a little bit of sauce to the inside of each burrito.
Nutrition
Serving: 1g | Calories: 826kcal | Carbohydrates: 135g | Protein: 35g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1603mg | Fiber: 12g | Sugar: 8g