Smothered Chicken Burritos

introduction

Smothered Chicken Burritos are warm, soft burritos topped with sauce and melted cheese. This dish fills your kitchen with good smells and gives a simple weeknight meal a tasty lift. If you like baked burritos, try this one and see how the sauce makes it richer and softer. For a different style of baked burrito, see this baked chicken burritos with cheesy green chili sauce recipe.

why make this recipe

• It is quick and simple to put together.
• You can use leftover cooked chicken.
• It feeds a small family and makes good leftovers.
• The sauce keeps the burritos soft and moist.

how to make Smothered Chicken Burritos

Ingredients :

• 2 cups cooked chicken, shredded
• 1 cup black beans, drained and rinsed
• 1 cup corn, drained
• 1 cup shredded cheese (cheddar or Mexican blend)
• 4 large flour tortillas
• 1 cup enchilada sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Sour cream and green onions for garnish (optional)

Directions :

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine cooked chicken, black beans, corn, chili powder, cumin, salt, and pepper.
3. Lay out the flour tortillas and fill each with the chicken mixture and a sprinkle of cheese.
4. Roll the tortillas tightly and place them seam-side down in a baking dish.
5. Pour enchilada sauce over the top of the burritos and sprinkle remaining cheese on top.
6. Bake for 20-25 minutes until heated through and cheese is bubbly.
7. Serve with sour cream and green onions if desired.

how to serve Smothered Chicken Burritos

Serve warm from the oven. Add a spoon of sour cream and a sprinkle of green onions. A simple side salad or rice works well. You can also add sliced avocado or fresh cilantro on top.

how to store Smothered Chicken Burritos

Cool the burritos to room temperature. Put them in an airtight container. Keep in the fridge for up to 3 days. To freeze, wrap each burrito in foil and put them in a freezer bag for up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave covered until warmed.

tips to make Smothered Chicken Burritos

• Use cooked rotisserie chicken to save time.
• Warm the tortillas briefly so they roll without cracking.
• Drain beans and corn well to avoid soggy filling.
• Add a little extra sauce if you like them very saucy.
• For even melt, cover the dish with foil for the first 10 minutes of baking, then remove foil to brown the cheese.
  For another easy chicken side idea, try this tasty chicken lollipops recipe.

variation (if any)

• Make it spicy: add chopped jalapeños or hot sauce.
• Make it vegetarian: skip chicken and add extra beans, rice, and sautéed peppers.
• Change the sauce: use green enchilada sauce or a creamy green chili sauce for a new flavor.

FAQs

Q: Can I use corn tortillas instead of flour?
A: You can, but corn tortillas may crack when rolled. Warm them first and layer two if needed.

Q: Can I make these ahead and bake later?
A: Yes. Assemble and cover the dish, then refrigerate for a few hours before baking. Add a few extra minutes to the bake time if cold.

Q: How do I reheat a single burrito?
A: Microwave covered for 1–2 minutes or reheat in a 350°F (175°C) oven for 10–15 minutes until hot.

Q: Is this recipe freezer friendly?
A: Yes. Wrap burritos in foil and freeze. Reheat from frozen in the oven at 350°F (175°C) for about 30–40 minutes.

Conclusion

If you want a baked, saucy version of chicken burritos with great flavor and simple steps, this Smothered Chicken Burritos recipe works well. For another take on smothered baked chicken burritos, see this Smothered Chicken Burrito Recipe – Carlsbad Cravings.

Smothered Chicken Burritos

Warm, soft burritos topped with sauce and melted cheese, perfect for a quick weeknight meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Burrito Filling

• 2 cups cooked chicken, shredded Use rotisserie chicken to save time.
• 1 cup black beans, drained and rinsed Drain well to avoid soggy filling.
• 1 cup corn, drained Drain well to avoid soggy filling.
• 1 cup shredded cheese (cheddar or Mexican blend) Use more cheese if desired.
• 4 large flour tortillas Warm them briefly to prevent cracking.
• 1 cup enchilada sauce Add extra if you like them very saucy.
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For Garnish (Optional)

• Sour cream
• Green onions

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine cooked chicken, black beans, corn, chili powder, cumin, salt, and pepper.
3. Lay out the flour tortillas and fill each with the chicken mixture and a sprinkle of cheese.
4. Roll the tortillas tightly and place them seam-side down in a baking dish.
5. Pour enchilada sauce over the top of the burritos and sprinkle remaining cheese on top.

Baking

1. Bake for 20-25 minutes until heated through and cheese is bubbly.
2. Serve warm with sour cream and green onions if desired.

Notes

Cool burritos to room temperature before refrigeration. Store in an airtight container for up to 3 days. To freeze, wrap each burrito in foil for up to 2 months. Reheat in oven or microwave as needed. For another easy chicken side idea, try chicken lollipops.