Are you craving something hearty, cheesy, and filled with flavor? Look no further than these smothered chicken burritos, drenched in a cheesy green chili sour cream sauce that will leave your taste buds dancing. This recipe combines slow-cooked Mexican chicken with crisp, oven-baked tortillas, all topped off with an irresistible homemade sauce. Let’s dive into how to make these delicious burritos that are perfect for a family dinner or gathering.
Ingredients
For the Baked Chicken Burritos:
- 1 batch Slow Cooker Mexican Chicken
- 6 burrito-size tortillas (preferably raw or undercooked)
- 1 cup shredded sharp cheddar cheese
- Olive oil or nonstick cooking spray
For the 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
- 1/2 cup shredded sharp cheddar cheese
- Hot sauce to taste (optional)
Optional Toppings:
- Tomatoes, avocados or guacamole, cilantro, salsa, tortilla strips or chips
Directions
- Prepare the Chicken: Start by preparing your Mexican chicken according to the recipe. Make sure to drain any excess liquid to keep your burritos from becoming soggy.
- Prep for Baking: Preheat your oven to 400°F (200°C) and line a baking sheet with foil. Place a baking rack on top to ensure your burritos get crispy all around.
- Assemble the Burritos: Lay out the tortillas and distribute approximately 1/2 cup of the chicken mixture onto each. Sprinkle with a generous amount of shredded cheddar cheese. Roll the tortillas up tightly and place them seam-side down on the prepared rack. Brush each burrito with a little olive oil or spray with cooking spray.
- Bake: Bake the burritos in the preheated oven for 18-20 minutes until they turn golden brown. For extra crispiness, you might want to broil them for a few minutes on each side.
- Make the Sauce: While the burritos are baking, prepare the sauce. Heat olive oil and butter in a saucepan over medium heat. Whisk in the flour and cook for about 3 minutes, constantly stirring. Slowly add the warmed chicken broth, followed by cumin, salt, and pepper. Let it simmer until it thickens (about 2-3 minutes), then remove from heat. Stir in the green chilies and cheese until the cheese melts. Finally, mix in the sour cream and add hot sauce if using.
- Serve: Once the burritos are nicely browned and crispy, serve them hot, smothered in the cheesy green chili sour cream sauce. Add your choice of toppings like diced tomatoes, guacamole, cilantro, or tortilla strips for added texture and flavor.
Nutritional Information
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 70 minutes
- Calories: 650 kcal per serving
- Servings: 6
This smothered chicken burrito recipe is not just about filling your stomach; it’s about experiencing a wave of flavors that are deeply satisfying and comforting. Whether it’s a casual weeknight dinner or a special occasion, these burritos are sure to be a hit. Enjoy your meal!
PrintSmothered Chicken Burritos
- Total Time: 35 minutes
- Yield: 4 1x
Description
The Chicken Caprese Macaroni and Cheese melds the rich, creamy textures of mozzarella and Parmesan cheeses with the fresh zest of cherry tomatoes and basil, creating a dish that is both comforting and invigorating. This Italian-inspired pasta dish combines the savory, juicy flavors of seasoned chicken with the beloved simplicity of macaroni and cheese, elevated by the elegant inclusion of Caprese salad elements.
Ingredients
Chicken:
3 chicken breasts, thin cut or halved
¼ tsp salt
⅛ tsp pepper
¼ tsp dried basil
Caprese Macaroni and Cheese:
2 cloves garlic, minced
1 cup evaporated milk
2 tbsp cornstarch
1 tsp salt
¼ tsp ground black pepper
2 cups chicken broth
3 cups dried elbow macaroni
2 cups grated Parmesan cheese
1 cup grated mozzarella cheese
¼ cup fresh basil, chopped
½ cup cherry tomatoes, halved
Balsamic glaze (optional topping)
Instructions
In a large pan, heat olive oil over medium heat. Add the chicken breasts, seasoning with salt, pepper, and dried basil. Cook for about 5 minutes on each side until browned and no longer pink. Remove from the pan and set aside.
Add minced garlic to the same pan; cook for about 30 seconds. Add chicken broth.
Whisk cornstarch into the evaporated milk and pour into the pan. Stir well.
Add macaroni noodles, bring to a simmer, and cook for about 10 minutes until noodles are tender.
Stir in both cheeses until melted and well combined. Add diced tomatoes and fresh basil.
Slice the cooked chicken and add back to the pan. Stir to combine.
Serve warm, drizzled with balsamic glaze if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 650 kcal