PREP TIME: 10 MINS | COOK TIME: 20 MINS | SERVINGS: 6
This is a scrumptious, restaurant favourite baked chicken burrito smothered in the most incredible Cheesy Green Chili Sour Cream Sauce! A breeze to make, you can even make it ahead and simply reheat when ready to serve.
INGREDIENTS
BAKED CHICKEN BURRITOS:
1 Recipe Slow Cooker Mexican Chicken
6 burrito size tortillas (I prefer raw/undercooked tortillas)
1 c. shredded sharp cheddar cheese
olive oil or nonstick cooking spray
CHEESY GREEN CHILI SOUR CREAM SAUCE:
2 tbsp olive oil
1 tbsp butter
3 tbsp flour
2 c. low sodium chicken broth, warmed
1/2 tsp cumin
1/4-1/2 tsp salt
1/4 tsp pepper
1/2 c. sour cream
1/2 4-ounces can mild chopped green chillies, or more to taste
1/2 c. shredded sharp cheddar cheese
Hot sauce to taste (optional)
OPTIONAL TOPPINGS:
Tomatoes
Avocados/guacamole
cilantro
salsa
tortilla strips or chips
HOW TO MAKE SMOTHERED BAKED CHICKEN BURRITOS
Step 1: Prepare the Mexican chicken. Drain the excess liquid when done.
Step 2: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a baking sheet. On top, add a baking rack.
Step 3: To each tortilla (if using raw tortillas), add a heaping half cup filling and top with cheese. Roll the tortilla like a burrito and place it on the preheated baking rack. Lightly brush both sides of the burrito with olive oil or spray with nonstick cooking spray. Place in the preheated oven and bake for about 18 to 20 minutes until golden. Flip the tortilla and broil until golden and crispy.
Step 4: In the meantime, over medium heat, melt the butter and heat the olive oil in a medium saucepan. Add the flour, whisking constantly for about 3 minutes. Adjust the heat to low, then slowly stir in the chicken broth. Add the spices and simmer for approximately 2 to 3 minutes, stirring until thickened. Remove from heat when done and add the green chilis along with cheese. Stir until the cheese has melted before adding the sour cream. If desired, add hot sauce to taste.
Step 5: When done, serve the burritos topped with Cheesy Green Chili Sour Cream Sauce and your favourite toppings.
Note:
For this recipe, I used raw/undercooked tortillas. They are thinner which guarantees to bake and crisp impressively.
Ingredients
- BAKED CHICKEN BURRITOS:
- 1 Recipe Slow Cooker Mexican Chicken
- 6 burrito size tortillas (I prefer raw/undercooked tortillas)
- 1 c. shredded sharp cheddar cheese
- olive oil or nonstick cooking spray
- CHEESY GREEN CHILI SOUR CREAM SAUCE:
- 2 tbsp olive oil
- 1 tbsp butter
- 3 tbsp flour
- 2 c. low sodium chicken broth, warmed
- 1/2 tsp cumin
- 1/4-1/2 tsp salt
- 1/4 tsp pepper
- 1/2 c. sour cream
- 1/2 4-ounces can mild chopped green chillies, or more to taste
- 1/2 c. shredded sharp cheddar cheese
- Hot sauce to taste (optional)
- OPTIONAL TOPPINGS:
- Tomatoes
- Avocados/guacamole
- cilantro
- salsa
- tortilla strips or chips
Instructions
Step 1: Prepare the Mexican chicken. Drain the excess liquid when done.
Step 2: Prepare the oven. Preheat it to 400 degrees F. Using foil, line a baking sheet. On top, add a baking rack.
Step 3: To each tortilla (if using raw tortillas), add a heaping half cup filling and top with cheese. Roll the tortilla like a burrito and place it on the preheated baking rack. Lightly brush both sides of the burrito with olive oil or spray with nonstick cooking spray. Place in the preheated oven and bake for about 18 to 20 minutes until golden. Flip the tortilla and broil until golden and crispy.
Step 4: In the meantime, over medium heat, melt the butter and heat the olive oil in a medium saucepan. Add the flour, whisking constantly for about 3 minutes. Adjust the heat to low, then slowly stir in the chicken broth. Add the spices and simmer for approximately 2 to 3 minutes, stirring until thickened. Remove from heat when done and add the green chilis along with cheese. Stir until the cheese has melted before adding the sour cream. If desired, add hot sauce to taste.
Step 5: When done, serve the burritos topped with Cheesy Green Chili Sour Cream Sauce and your favourite toppings.
Notes
For this recipe, I used raw/undercooked tortillas. They are thinner which guarantees to bake and crisp impressively.
