smothered baked chicken burritos
The chicken is cooked in a flavorful sauce and then wrapped in a tortilla with cheese and beans. These burritos are then baked until hot and bubbly.
Ingredients
- Baked Chicken Burritos
- 1 Slow Cooker Mexican Chicken
- 6 burrito-sized tortillas I prefer raw/undercooked tortillas.
- 1 cup shredded sharp cheddar cheese
- Olive oil and nonstick cooking spray
- Cheesy Green Chili Sauce with Sour Cream
- 2 tablespoons olive Oil
- 1 tablespoon butter
- 3 tablespoons flour
- 2 cups chicken broth low in sodium warm
- 1/2 teaspoon cumin
- 1/4 to 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sour cream
- 1/2 4 oz. Can mild chopped chilies or more to your taste
- 1/2 cup shredded sharp cheddar cheese
- Hot sauce optional.
- Optional toppings
- Tomatoes
- Avocados/guacamole
- cilantro
- salsa
- tortilla strips or chips
Instructions
- Follow the recipe instructions to prepare Mexican Chicken. (Click on 1 Recipe Slow Cooker Mexican Chicken recipe). You should drain any liquid left over from the chicken.
- Pre-heat oven to 400°F. Line a baking tray with foil and place a baking rack on it. Make burritos: Add a generous 1/2 cup of filling to each tortilla (uncooked for raw tortillas), then top each burrito with the desired amount cheese. Place burritos on a baking rack. Brush both sides with olive oil or spray nonstick cooking spray. Cook burritos for 18-20 minutes, or until golden. Broil until desired crispiness is achieved. Flip the pan over and broil the opposite side until golden.
- In the meantime, heat butter and olive oil in medium saucepan on medium heat. Mix in flour, and cook stirring continuously for 3 minutes. Reduce heat to low and then slowly whisk in the chicken broth. Stir in the spices. Bring to a boil, stirring occasionally until thickened. Stir in green chilies and cheese. Finally, remove from heat. Hot sauce may be added if desired.
- Serve burritos with Cheesy Green Chili Sour Cream Sauce.
