Name: Baked Chicken Burritos with Cheesy Green Chili Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: For the Chicken Filling:; 1 batch of Slow Cooker Mexican Chicken; For the Burrito Assembly:; 6 burrito-sized tortillas (preferably raw/undercooked); 1 cup shredded sharp cheddar cheese; Olive oil or nonstick cooking spray, as needed; For the Cheesy Green Chili Sour Cream Sauce:; 2 tablespoons olive oil; 1 tablespoon butter; 3 tablespoons flour; 2 cups warm low sodium chicken broth; ½ teaspoon cumin; ¼–½ teaspoon salt; ¼ teaspoon pepper; ½ cup sour cream; 2 ounces mild chopped green chilies (half a 4 oz can); ½ cup shredded sharp cheddar cheese; Hot sauce (optional), to taste; Optional Toppings:; Fresh tomatoes; Avocados or guacamole; Fresh cilantro; Salsa; Tortilla strips or crushed tortilla chips

Baked Chicken Burritos with Cheesy Green Chili Sauce

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These Baked Chicken Burritos with Cheesy Green Chili Sauce are the perfect comforting meal for any occasion. Filled with tender slow-cooked Mexican chicken, sharp cheddar cheese, and a creamy green chili sour cream sauce, they are both flavorful and easy to prepare. Baked for a golden, crispy exterior, these burritos are a mess-free alternative to frying and are customizable for various dietary needs. Perfect for weeknights or gatherings, they’ll quickly become a family favorite!

Author: Janet
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 burritos
Category: Mexican, Dinner, Comfort Food
Method: Baking
Cuisine: Mexican
Diet: Gluten Free

Ingredients

For the Chicken Filling:

1 batch of Slow Cooker Mexican Chicken

For the Burrito Assembly:

6 burrito-sized tortillas (preferably raw/undercooked)

1 cup shredded sharp cheddar cheese

Olive oil or nonstick cooking spray, as needed

For the Cheesy Green Chili Sour Cream Sauce:

2 tablespoons olive oil

1 tablespoon butter

3 tablespoons flour

2 cups warm low sodium chicken broth

½ teaspoon cumin

¼–½ teaspoon salt

¼ teaspoon pepper

½ cup sour cream

2 ounces mild chopped green chilies (half a 4 oz can)

½ cup shredded sharp cheddar cheese

Hot sauce (optional), to taste

Optional Toppings:

Fresh tomatoes

Avocados or guacamole

Fresh cilantro

Salsa

Tortilla strips or crushed tortilla chips

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Instructions

Prepare the Slow Cooker Chicken: Cook the Slow Cooker Mexican Chicken and drain any excess liquid.
Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top.
Assemble the Burritos: Lay a tortilla flat, add ½ cup of shredded chicken, and sprinkle with shredded cheddar cheese. Roll up tightly, tucking in the ends. Place each burrito seam-side down on the prepared rack.
Bake the Burritos: Brush or spray with olive oil or nonstick spray. Bake for 18–20 minutes until golden. Broil for an additional 1–2 minutes for extra crispiness.
Prepare the Cheesy Green Chili Sour Cream Sauce: Heat olive oil and butter over medium heat. Whisk in flour, cook for 3 minutes, then gradually add chicken broth, cumin, salt, and pepper. Simmer for 2–3 minutes until thickened. Remove from heat and stir in sour cream, green chilies, and cheddar cheese. Add hot sauce to taste.
Serve: Top the baked burritos with the sauce and optional toppings.

Notes

For extra heat, add jalapeños or cayenne pepper.
For a vegetarian version, swap chicken for black beans or roasted vegetables.
Use gluten-free tortillas to make this dish gluten-free.
To reheat leftovers, bake at 350°F (175°C) for 10–15 minutes.

Find it online: https://recipesbyjanet.com/baked-chicken-burritos-with-cheesy-green-chili-sauce/