Monday, January 30, 2023

Smothered Baked Chicken Burritos

Burritos got that much better smothered in a cheesy green chile sauce and loaded with toppings.

Occasionally, I like to make something that is maybe a little more involved and this recipe is that. The shredded chicken for the burritos, I'm sure, could be made ahead before the day you make the actual burritos. But they are also fine for the day of. The chicken is in the crockpot - so set it and forget it. Then you assemble the burritos for baking and prepare the cheese sauce while they bake. It's a lot of ingredients, but not as much work as much as prep.

What you need:

For the Crockpot Mexican Chicken:

  • 2 lb. chicken breasts
  • 1 Tbsp. olive oil
  • 1/2 cup salsa (your preference for heat)
  • 3 to 4 Tbsp. brown sugar
  • 1 can (4 oz) diced green chilies
  • 1 can (14.5 oz) fire roasted diced tomatoes, drained
  • 1 Tbsp. chili powder
  • 1 1/2 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. pepper
  • 1/2 tsp. ground chipotle chili pepper
  • 1 tsp. liquid smoke
  • Hot sauce to taste

For the Burritos:

  • Burrito size tortillas
  • Shredded sharp cheddar cheese
  • Nonstick cooking spray

For the Cheesy Green Chile Sauce:

  • 2 Tbsp. olive oil
  • 1 Tbsp. butter
  • 3 Tbsp. all purpose flour
  • 2 cups chicken broth, warmed
  • 1/2 tsp. cumin
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup sour cream
  • 1/2 can (4 oz can) green chilies
  • 1/2 cup shredded sharp cheddar cheese
  • Hot sauce to taste

For the Toppings:

  • Diced roma tomatoes
  • Avocado or guacamole
  • Cilantro
  • Salsa
  • Tortilla strips or chips
  • Fresh/pickled jalapenos or fried jalapenos


  1. For the Crockpot Mexican Chicken: Rub chicken with olive oil and place in slow cooker.
  2. Throw the remaining ingredients in and cook on HIGH for 2 to 4 hours or on LOW for 6-7 hours.
  3. Remove from slow cooker and shred. Then return to slow cooker for another 20 minutes to allow the chicken to soak up some of the excess juices.
  4. Drain excess juice and stir in hot sauce to taste.
  5. For the Burritos: Prep a baking sheet with foil and place a wire rack on top of it. Spray with nonstick spray.
  6. To tortillas, add 1/2 cup of chicken, desired amount of cheese, and roll up.
  7. Spray both sides of burrito with nonstick spray and set on wire rack.
  8. Bake in a preheated 400 degree oven for 18 to 20 minutes. Broil until golden on each side, if desired.
  9. For the Cheesy Green Chile Sauce: Melt butter in olive oil in a saucepan over medium heat.
  10. Whisk in flour and cook, stirring, for 3 minutes.
  11. Reduce heat to low and whisk in chicken broth gradually.
  12. Add all spices and bring to a simmer until it thickens, stirring, about 2 to 3 minutes.
  13. Remove from heat and add chilies and cheese.
  14. Once cheese has melted, add sour cream and hot sauce.
  15. Top burritos with sauce and desired toppings.
Recipe from Carlsbad Cravings

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