Baked Chicken Burritos with Cheesy Green Chili Sauce

Why make this recipe

This baked chicken burrito recipe is easy. It uses slow cooker chicken and a creamy cheesy green chili sauce. You can make a big pan for family or leftovers. The flavors are warm, mild, and comforting.

These baked chicken burritos with cheesy green chili sauce are simple to make. Use shredded slow cooker Mexican chicken and a quick sauce on top. The dish warms well and feeds a few people. If you like baked chicken ideas, see baked chicken breast recipes for more simple meals.

How to make Baked Chicken Burritos with Cheesy Green Chili Sauce

1. Make the Mexican chicken in a slow cooker. Use your favorite slow cooker recipe and shred the chicken when it is done.
2. Make the sauce in a saucepan. Add green chilies, tomatoes, chicken broth, hot sauce, flour, pepper, salt, cumin, and olive oil. Cook and stir until the sauce thickens.
3. Preheat the oven to 350°F (175°C).
4. Warm each tortilla so it is easy to roll. On each tortilla, place shredded chicken, a good sprinkle of cheddar, and a spoon of sour cream. Roll the tortilla to close the filling.
5. Put the burritos seam-side down in a greased baking dish. Pour the cheesy green chili sauce all over the top of the burritos.
6. Bake for 20–25 minutes. Heat until the burritos are warm and the cheese bubbles.
7. Let rest for a few minutes, then serve warm.

Ingredients :

• 1 batch Slow cooker Mexican chicken
• 1/2 4 oz. can Green chilies, mild
• 1 Tomato
• 2 cups Chicken broth, low sodium
• 1 Hot sauce
• 3 tbsp Flour
• 1/4 tsp Pepper
• 1/4 tsp Salt
• 2 tbsp Olive oil
• 1 Olive oil or nonstick cooking spray
• 1/2 tsp Cumin
• 6 Burrito-sized tortillas
• 1 tbsp Butter
• 1 1/2 cup Cheddar, sharp
• 1/2 cup Sour cream

Directions :

1. In a slow cooker, prepare the Mexican chicken according to your favorite recipe. Shred the chicken once cooked.
2. In a saucepan, combine the green chilies, tomatoes, chicken broth, hot sauce, flour, pepper, salt, cumin, and olive oil. Cook until thickened to form a sauce.
3. Preheat your oven to 350°F (175°C).
4. On each tortilla, layer the shredded chicken, cheddar cheese, and a dollop of sour cream. Roll up the tortillas to enclose the filling.
5. Place the burritos seam-side down in a greased baking dish. Pour the cheesy green chili sauce over the top.
6. Bake in the preheated oven for 20-25 minutes, or until the burritos are heated through and the cheese is bubbly.
7. Serve warm and enjoy!

How to serve Baked Chicken Burritos with Cheesy Green Chili Sauce

Serve these burritos warm. Add a side of rice, beans, or a simple salad. Top with extra sour cream, chopped cilantro, or diced avocado if you like. For a full baked chicken meal idea, you can also pair with baked lemon pepper chicken style sides.

How to store Baked Chicken Burritos with Cheesy Green Chili Sauce

Cool the burritos to room temperature. Put them in an airtight container. Store in the fridge for up to 4 days. To freeze, wrap each burrito in foil and freeze up to 2 months. Reheat in the oven at 350°F (175°C) until hot, or microwave covered until warm.

Tips to make Baked Chicken Burritos with Cheesy Green Chili Sauce

• Shred the chicken well so it fills the burritos evenly.
• Warm tortillas briefly to make rolling easier.
• If sauce is too thin, add a little more flour mixed with cold broth and cook until thick.
• Use sharp cheddar for a stronger cheese flavor.
• Spray the dish or brush with a little oil so burritos don’t stick.

Variation (if any)

• Make it spicy: add more hot sauce or chopped jalapeños.
• Make it vegetarian: use cooked beans or roasted vegetables instead of chicken.
• Use different cheeses: Monterey Jack or pepper jack work well.
• Add rice to the filling for a fuller burrito.

FAQs

Q: Can I use rotisserie chicken instead of slow cooker chicken?
A: Yes. Shred rotisserie chicken and use it the same way.

Q: Can I make the sauce milder?
A: Yes. Use less hot sauce or choose mild green chilies.

Q: How do I reheat leftovers without drying them?
A: Reheat in the oven covered with foil, or microwave with a damp paper towel over the burrito to keep it moist.

Q: Can I assemble ahead and bake later?
A: Yes. Assemble and cover in the fridge for a few hours, then pour sauce and bake when ready.

Conclusion

For the full original recipe and more details, visit the complete recipe page: Baked Chicken Burritos with Cheesy Green Chili Sauce.

Baked Chicken Burritos with Cheesy Green Chili Sauce

These baked chicken burritos are easy to make, featuring slow cooker chicken and a creamy cheesy green chili sauce, perfect for family meals or leftovers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1 batch Slow cooker Mexican chicken Prepared according to your favorite recipe.

For the Sauce

• 1/2 4 oz. can Green chilies, mild
• 1 medium Tomato Diced
• 2 cups Chicken broth, low sodium
• 1 tbsp Hot sauce To taste
• 3 tbsp Flour For thickening the sauce
• 1/4 tsp Pepper
• 1/4 tsp Salt
• 1/2 tsp Cumin
• 2 tbsp Olive oil

For Assembly

• 6 pieces Burrito-sized tortillas
• 1 tbsp Butter For greasing the dish
• 1 1/2 cups Cheddar, sharp Shredded
• 1/2 cup Sour cream For filling

Method

 

Preparation

1. Prepare the Mexican chicken in a slow cooker according to your favorite recipe and shred once cooked.
2. In a saucepan, combine green chilies, diced tomatoes, chicken broth, hot sauce, flour, pepper, salt, cumin, and olive oil. Cook and stir until the sauce thickens.
3. Preheat your oven to 350°F (175°C).

Assembly

1. Warm each tortilla to make them easier to roll.
2. On each tortilla, add shredded chicken, a sprinkle of cheddar cheese, and a spoonful of sour cream. Roll the tortilla to close the filling.
3. Place the burritos seam-side down in a greased baking dish. Pour the cheesy green chili sauce over the top of the burritos.

Baking

1. Bake in the preheated oven for 20-25 minutes, or until burritos are hot and cheese is bubbling.
2. Let rest for a few minutes, then serve warm.

Notes

For a complete meal, serve with rice, beans, or salad. Top with extra sour cream, cilantro, or avocado if desired. To store, cool to room temperature and place in an airtight container. Keeps in the fridge for up to 4 days or can be frozen for up to 2 months.