There’s something so satisfying about pulling a tray of golden, bubbly burritos out of the oven. These Baked Chicken Burritos are packed with flavorful shredded chicken and melty cheddar, then topped with a creamy, cheesy green chili sour cream sauce that takes them over the top. The first time I made them, the whole family went quiet at the table—always the best sign!
Perfect for weeknight dinners, game nights, or freezer-friendly meal prep, these burritos hit all the marks. You can dress them up with all your favorite toppings or enjoy them as is for a cozy and complete meal. The sauce alone is worth making—rich, tangy, just a little spicy, and absolutely crave-worthy.
Why You’ll Love This Recipe
- Great for Leftovers: Use pre-cooked shredded chicken like Slow Cooker Mexican Chicken.
- Creamy and Cheesy: The green chili sour cream sauce is dreamy.
- Baked, Not Fried: Lighter than restaurant burritos but still crispy and delicious.
- Customizable: Add beans, rice, or your favorite fillings.
- Family Favorite: Both kids and adults devour these.
- Perfect for Make-Ahead Meals: Freeze before baking for an easy dinner anytime.
Ingredients You'll Need
For the Burritos:
- 1 batch Slow Cooker Mexican Chicken (pre-cooked, shredded)
- 6 burrito-sized tortillas (preferably raw/undercooked for best texture)
- 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 all-purpose flour
- 2 cups low-sodium chicken broth, warmed
- ½ teaspoon cumin
- ¼–½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ of a 4 oz. can mild chopped green chilies
- ½ cup shredded sharp cheddar cheese
- Hot sauce (optional, to taste)
Optional Toppings:
- Diced tomatoes
- Avocados or guacamole
- Chopped cilantro
- Salsa
- Tortilla strips or chips
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 400°F (200°C). Lightly grease a 9x13 baking dish. If using uncooked tortillas, lightly cook them in a skillet until just golden and pliable.
Step 2: Assemble the Burritos
Lay out each tortilla and fill with a generous scoop of shredded chicken and a sprinkle of cheddar cheese. Roll tightly into burritos and place seam-side down in the prepared dish. Lightly brush with olive oil or spray with cooking spray.
Tip: Tuck in the sides of the tortilla as you roll to hold in the filling.
Step 3: Bake the Burritos
Bake uncovered for 15-20 minutes, or until the tortillas are golden and slightly crisp.
Step 4: Make the Sauce
While the burritos bake, heat olive oil and butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the warmed chicken broth, whisking constantly until smooth and slightly thickened.
Add cumin, salt, pepper, and green chilies. Reduce heat to low and stir in sour cream and cheddar cheese until melted and creamy. Add hot sauce to taste if desired.
Step 5: Serve
Pour the warm sauce over the baked burritos and serve immediately. Top with your favorite garnishes like avocado, tomatoes, and cilantro.
Optional: Serve with a side of Mexican rice or black beans for a complete meal.
Serving and Storage Tips
These burritos are best served hot from the oven with the sauce poured fresh over the top. Leftovers can be stored in the fridge (sauce and burritos separately) for up to 3 days. Reheat burritos in the oven at 350°F for 10-15 minutes or until warmed through. Sauce can be reheated on the stove or in the microwave.
To freeze: Wrap individual unbaked burritos in foil and freeze. When ready to eat, thaw in the fridge overnight and bake as directed. Prepare the sauce fresh.
Helpful Notes
- Use leftover rotisserie chicken for an even quicker meal.
- Add-ins like beans or rice make the burritos heartier.
- Control the heat with more or less green chilies and hot sauce.
- Swap cheese varieties like Monterey Jack or Pepper Jack.
- Double the sauce if you like things extra creamy and saucy!
Frequently Asked Questions
- Can I use flour tortillas that are already cooked? Yes! Just warm them slightly so they’re easy to roll.
- Can I make the sauce ahead of time? Absolutely. Store it in the fridge for up to 3 days and reheat before using.
- Can I freeze the burritos after baking? It’s best to freeze them before baking so they stay fresh and crisp when reheated.
- What sides go well with this dish? Mexican rice, black beans, or a simple side salad are great complements.
- Can I use a different meat? Yes, try ground beef, shredded beef, or carnitas instead.
- What if I don’t have sour cream? Greek yogurt makes a great substitute in the sauce.
- How can I make it spicier? Add diced jalapeños to the filling or sauce, or use spicy cheese.
Final Thoughts
These Baked Chicken Burritos are the perfect balance of comfort food and zesty Mexican flavor. The creamy green chili sauce elevates every bite and makes this dish truly unforgettable. Whether you're feeding a crowd or meal prepping for the week, these burritos will hit the spot.
Have you made these? What do you love to add to your burritos? Share your twist on this cozy classic!
Baked Chicken Burritos
Ingredients
For the Burritos:
- 1 batch Slow Cooker Mexican Chicken pre-cooked, shredded
- 6 burrito-sized tortillas preferably raw/undercooked for best texture
- 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 all-purpose flour
- 2 cups low-sodium chicken broth warmed
- ½ teaspoon cumin
- ¼ –½ teaspoon salt to taste
- ¼ teaspoon black pepper
- ½ cup sour cream
- ½ of a 4 oz. can mild chopped green chilies
- ½ cup shredded sharp cheddar cheese
- Hot sauce optional, to taste
Optional Toppings:
- Diced tomatoes
- Avocados or guacamole
- Chopped cilantro
- Salsa
- Tortilla strips or chips
Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Lightly grease a 9x13 baking dish. If using uncooked tortillas, lightly cook them in a skillet until just golden and pliable.
Step 2: Assemble the Burritos
- Lay out each tortilla and fill with a generous scoop of shredded chicken and a sprinkle of cheddar cheese. Roll tightly into burritos and place seam-side down in the prepared dish. Lightly brush with olive oil or spray with cooking spray.
- Tip: Tuck in the sides of the tortilla as you roll to hold in the filling.
Step 3: Bake the Burritos
- Bake uncovered for 15-20 minutes, or until the tortillas are golden and slightly crisp.
Step 4: Make the Sauce
- While the burritos bake, heat olive oil and butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually add the warmed chicken broth, whisking constantly until smooth and slightly thickened.
- Add cumin, salt, pepper, and green chilies. Reduce heat to low and stir in sour cream and cheddar cheese until melted and creamy. Add hot sauce to taste if desired.
Step 5: Serve
- Pour the warm sauce over the baked burritos and serve immediately. Top with your favorite garnishes like avocado, tomatoes, and cilantro.
- Optional: Serve with a side of Mexican rice or black beans for a complete meal.
Notes
- Use leftover rotisserie chicken for an even quicker meal.
- Add-ins like beans or rice make the burritos heartier.
- Control the heat with more or less green chilies and hot sauce.
- Swap cheese varieties like Monterey Jack or Pepper Jack.
- Double the sauce if you like things extra creamy and saucy!
Leave a Reply