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Golden and crisp on the outside, cheesy and tender in the middle, and covered with a creamy green chili sauce, these baked chicken burritos are the kind of dinner that feels a little special without being difficult to make.
There’s something especially good about a burrito fresh from the oven. The tortilla gets crisp around the edges, the cheddar melts into the warm Mexican chicken, and then there’s that sauce—a creamy combination of green chilies, sour cream, and cheese that you’ll want in every bite.
I love these burritos for an easy dinner because most of the work can be done ahead. Have the Mexican chicken ready to go, and all that’s left is rolling the burritos, baking them until golden, and making the sauce while they’re in the oven.
Add avocado, tomatoes, cilantro, or salsa on top, and dinner is ready.
Why You’ll Love This Recipe
The crispy tortillas. Brushing the burritos lightly with olive oil before baking helps them turn beautifully golden and crisp without frying.
That creamy green chili sauce. This might be my favorite part. Sour cream and sharp cheddar make it rich and creamy, while mild green chilies and cumin give it plenty of flavor.
The filling is simple. You only need Mexican chicken and cheddar inside the tortillas. There’s no long list of fillings to prepare before you can start assembling.
You can get ahead. Prepare the Mexican chicken in advance, and the burritos become much quicker to put together when dinner rolls around.
They’re easy to customize at the table. I like setting out avocado or guacamole, tomatoes, cilantro, salsa, and something crunchy and letting everyone finish their own.
For the Baked Chicken Burritos
- Slow Cooker Mexican Chicken – this is the main filling for the burritos. It’s tender, shredded, and already packed with Mexican-inspired flavor, so there’s no need to add a lot of extra ingredients inside.
- Burrito Size Tortillas – you’ll want large tortillas that are easy to fill and roll. Raw or undercooked tortillas work especially well here because they bake up thin, golden, and crisp.
- Sharp Cheddar Cheese – this melts into the chicken filling and adds a rich, savory flavor. Sharp cheddar is a great choice because its flavor still comes through after baking.
- Olive Oil or Nonstick Cooking Spray – lightly coating the outside of the burritos helps the tortillas become golden and crispy in the oven.
For the Cheesy Green Chili Sour Cream Sauce
- Olive Oil and Butter – these create the rich base of the sauce and are used to cook the flour before adding the broth.
- Flour – this thickens the sauce and gives it a smooth, creamy consistency.
- Low Sodium Chicken Broth – this forms the main liquid base of the sauce. Using low sodium broth gives you more control over the final seasoning.
- Cumin – adds a warm, earthy flavor that pairs especially well with the Mexican chicken and green chilies.
- Salt and Pepper – simple seasonings that bring all the flavors in the sauce together.
- Sour Cream – this is what makes the sauce creamy, tangy, and extra smooth.
- Mild Chopped Green Chilies – these give the sauce its signature green chili flavor with just a gentle amount of heat. You can add more to taste.
- Sharp Cheddar Cheese – melts directly into the sauce, making it creamy, cheesy, and rich.
- Hot Sauce – optional, but perfect if you want to add a little more heat to the finished sauce.
For the Toppings
- Tomatoes – add freshness and a juicy contrast to the rich sauce.
- Avocados or Guacamole – bring a cool, creamy element that works beautifully with the crispy burritos.
- Cilantro – adds a fresh, herby finish.
- Salsa – gives the burritos extra flavor, acidity, and a little more freshness.
- Tortilla Strips or Chips – add another crunchy texture on top of the creamy sauce.
Step-by-Step Instructions
First, get the Mexican chicken ready. Prepare it according to the recipe directions and drain off any excess liquid. This is an important little step—the drier filling helps the tortillas crisp in the oven instead of becoming soggy.
Next, heat the oven to 400 degrees F. Line a baking sheet with foil and set a baking rack on top.
Now, assemble the burritos. Spoon a heaping ½ cup filling onto each tortilla (leave the tortillas uncooked if you’re using raw ones), add your desired amount of cheese, and roll everything up burrito style.
Arrange the burritos on the baking rack and lightly brush both sides with olive oil or spray them with nonstick cooking spray. Bake for 18-20 minutes, until golden. Broil them until they’re as crisp as you like, flip, and broil the second side until golden too.
While the burritos are baking, make the sauce. Melt the butter with the olive oil in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 3 minutes.
Reduce the heat to low and gradually whisk in the warm chicken broth. Add the spices, bring the mixture to a simmer, and continue stirring until it thickens, about 2-3 minutes.
Remove the pan from the heat. Stir in the green chilies and cheese until the cheese melts, then stir in the sour cream. If you’d like some heat, add hot sauce to taste.
Finally, spoon the warm Cheesy Green Chili Sour Cream Sauce over the crispy burritos and finish with whatever toppings you love.
Air Fryer Instructions
You can also make the burritos in the air fryer. Lightly spray them with olive oil and arrange them seam side down in the air fryer basket, leaving enough room so they don’t touch.
Air fry at 375 degrees F for approximately 5-6 minutes, or until golden and crispy on top. Flip and cook for another 4-5 minutes, until the other side is golden and crisp.
Expert Tips
Drain the chicken well. If there’s one thing I wouldn’t skip, it’s this. Extra liquid from the chicken can soak into the tortilla, and we’re looking for a crisp exterior here.
Use a light hand with the oil. The tortillas only need a thin coating to help them brown. There’s no need to saturate them.
Use the baking rack if you have one. It allows heat to circulate around the burritos so the bottoms can crisp along with the tops.
Keep an eye on the broiler. Broiling gives the tortillas that final bit of deep golden color and crunch, but it happens quickly.
Add the broth gradually. Whisking it slowly into the flour mixture makes it easier to create a smooth sauce.
Add the sour cream off the heat. Finish the sauce as directed by removing it from the heat before stirring in the green chilies, cheese, and sour cream.
Don’t precook raw tortillas. If you’ve bought raw or undercooked tortillas, use them as they are when assembling the burritos. They’ll cook as the burritos bake.
Recipe Variations
I’d keep the chicken, cheese, and creamy green chili sauce just as they are and have fun with the toppings.
For something fresh and creamy, add sliced avocado or a spoonful of guacamole. Tomatoes and cilantro brighten up the richer sauce, while salsa brings a little acidity and extra flavor.
If you love some crunch, scatter tortilla strips or crushed chips over the top just before serving.
You can also make the sauce a little more lively by adding the optional hot sauce. Start with a small amount, taste, and add more if you like. The ingredient list also allows you to increase the mild chopped green chilies to taste.
Storage & Reheating
These burritos are at their best when the crispy tortillas and creamy sauce are stored separately.
Let leftover burritos cool completely, then place them in an airtight container or wrap them individually in foil. They can be refrigerated for up to 5 days.
You can also freeze the burritos. Once completely cool, wrap each burrito tightly in foil and freeze them in a single layer on a baking sheet. After they’re frozen, transfer them to a freezer bag. They’ll keep for up to 3 months. I wouldn’t freeze the Green Chili Sour Cream Sauce, as it doesn’t hold up as well in the freezer.
For the crispiest leftovers, reheat the burritos in an air fryer at 375 degrees F for 4-6 minutes, flipping halfway through.
You can also warm them on a baking rack in a 400 degrees F oven for 10-12 minutes, or until heated through.
The microwave works when you need something quick. Heat a burrito on a microwave-safe plate on high for 45 seconds, then continue in 15-second intervals as needed. It won’t stay as crisp this way, so you can finish it in a dry nonstick pan if you’d like to bring some of that crunch back.
Serving Suggestions
These smothered chicken burritos are plenty satisfying on their own, but I especially like them with something fresh alongside all that cheese and creamy sauce.
Try adding tomatoes, avocado or guacamole, cilantro, and salsa right before serving. Tortilla strips or chips are great if you want even more crunch.
For a complete dinner, serve the burritos with Mexican-style rice, cilantro lime rice, black or refried beans, grilled corn, or a simple salad.
And if you’re feeding a group, turn dinner into a little burrito bar. Keep the freshly baked burritos crisp, put the warm green chili sauce in a serving bowl, and set out the toppings separately. Everyone can spoon on their sauce and pile on their favorite toppings just before eating.
The best bite? A piece of crispy tortilla with plenty of chicken and melted cheese inside, a spoonful of warm green chili sauce, and a little avocado and cilantro on top.
Recipe FAQs
1. How do I keep the chicken burritos from getting soggy?
Make sure to drain the Mexican chicken really well before adding it to the tortillas. Any extra liquid can soak into the tortillas while they bake. A drier filling will help you get those nice golden, crispy burritos.
2. What if my tortillas crack when I roll them?
If you’re using regular cooked tortillas, warm them slightly before filling and rolling. This helps soften them so they’re less likely to split. If you’re using raw or undercooked tortillas, there’s no need to cook them first—just fill and roll as directed in the recipe.
3. Can I make the chicken ahead of time?
Yes, definitely. You can prepare the Slow Cooker Mexican Chicken ahead of time and keep it in the refrigerator until you’re ready to make the burritos. Just drain off any extra liquid before assembling. This makes the recipe much quicker for a weeknight dinner.
4. How do I make the burritos extra crispy?
Lightly brush both sides of the burritos with olive oil and bake them on a baking rack. The rack helps the hot air circulate around the tortillas so they can crisp on all sides. For even more crunch, broil them at the end, flip, and broil the other side until golden.
5. Can I make these chicken burritos in the air fryer?
Yes! Lightly spray the burritos with olive oil and place them seam side down in the air fryer basket without letting them touch. Air fry at 375°F for 5-6 minutes, then flip and cook for another 4-5 minutes, or until golden and crispy.
Smothered Chicken Burritos
Ingredients
Baked Chicken Burritos
- 1 Recipe Slow Cooker Mexican Chicken
- 6 burrito size tortillas (I prefer raw/undercooked tortillas)
- 1 cup shredded sharp cheddar cheese
- olive oil or nonstick cooking spray
Cheesy Green Chili Sour Cream Sauce
- 2 tbsp olive oil
- 3 tbsp butter
- 2 cups low sodium chicken broth, warmed
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup sour cream
- 1/2 4 oz. can mild chopped green chilies, or more to taste
- 1/2 cup shredded sharp cheddar cheese
- Hot sauce to taste (optional)
Optional Toppings
- Tomatoes
- Avocados/guacamole
- cilantro
- salsa
- tortilla strips or chips
Instructions
- Prepare the Mexican Chicken according to its recipe directions. Once cooked, drain away any excess liquid from the chicken.
- Preheat the oven to 400 degrees F. Cover a baking sheet with foil and position a baking rack over the sheet.
- Assemble the burritos by placing a heaping ½ cup filling onto each tortilla. If using raw tortillas, leave them uncooked at this stage. Add the desired amount of cheese, then fold and roll each tortilla into a burrito.
- Arrange the burritos on the baking rack. Lightly brush both sides with olive oil or coat them with nonstick cooking spray.
- Bake for 18-20 minutes, or until the tortillas are golden. Broil until they reach your preferred level of crispness, then turn the burritos over and broil the opposite side until golden.
- While the burritos bake, make the sauce. Add the butter and olive oil to a medium saucepan and melt over medium heat.
- Whisk in the flour and cook for 3 minutes, stirring continuously.
- Turn the heat to low. Slowly whisk in the warmed chicken broth, then add the cumin, salt, and pepper. Bring the mixture to a simmer while stirring and cook until thickened, approximately 2-3 minutes.
- Take the saucepan off the heat. Stir in the green chilies and cheese, continuing until the cheese has melted. Stir in the sour cream. Add hot sauce to taste, if desired.
- Serve the baked burritos topped with the Cheesy Green Chili Sour Cream Sauce and your choice of optional toppings.
- Lightly spray the burritos with olive oil. Working in batches, arrange them seam side down in the air fryer basket without allowing them to touch.
- Air fry at 375 degrees F for approximately 5-6 minutes, or until the tops are golden and crisp. Flip the burritos and continue air frying for another 4-5 minutes, or until the second side is golden and crispy.
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Recipe Notes
Nutrition
Calories: 620kcal | Carbohydrates: 45g | Protein: 35g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 1050mg | Potassium: 480mg | Fiber: 3g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 5mg | Calcium: 270mg | Iron: 3mg Nutrition information is an estimate and will vary depending on the tortillas, chicken recipe, cheese, broth, and other brands used.
