Cheesy Baked Burritos
These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican shredded chicken, heating to splendid flawlessness and smothering in most unfathomable Cheesy Green Chili Sour Cream Sauce. You can make the chicken and sauce early and a short time later reheat for insane fast assembly! These Chicken Burritos are also cooler friendly, for an easy stroll in-the-entryway dinner!
Three moths ago, I referenced in my Slow Cooker Mexican Chicken post that the recipe for these insanely delicious shredded chicken burritos was coming soon – my goodness, how time passes rapidly! I got so got up to speed in occasion recipes that these beauties didn’t get their time in the deserved spotlight – as yet. So over 90K Mexican Chicken pins later, I finally bring you Smothered Mexican Chicken Burritos that are ssssooooo worth the wait! These Chicken Burritos help me to recollect my Creamy Green Chile Chicken Enchiladas with the most luscious sauce aside from they get fair and crispy on the outside before they get smothered – yassssss! I’ve also made several variations of this smothered burritos with a wide scope of blend and match fillings and sauces you can see in my Wet Burritos recipe. If you’re searching for even more burrito recipes, you will revere my California Burritos, Beef, Bean and Cheese Burritos, and Breakfast Burritos.
CHICKEN BURRITOS RECIPE
These chicken burritos are my personal favorite way to eat up my Mexican Chicken that is slow cooked with Mexican spices, salsa and green chilies for fantastically awesome chicken that is just asking to be piled in a tortilla, stacked with cheese and baked until splendid crispy deliciousness. Furthermore, because every burrito, taco, etc., is better with either sour cream or more cheese – or both, these Baked Chicken Burritos get smothered in smooth Cheesy Green Chili Sour Cream Sauce that is goodness so lick the dish commendable.
WHAT GOES IN CHICKEN BURRITOS?
Mexican Chicken: Mexican is made in the simmering pot so it literally dump run – or sleep – until it emerges delicious, tender and stuffed with season. If you really need Chicken burritos NOW, by then you can toss some cooked, shredded chicken in some salsa. I personally haven’t endeavored this – I’m just brainstorming the fastest way to get these Chicken Burritos into your mouth.
Cheese: I like to use cheddar cheese because the sharp flavor doesn’t get lost and beautifully compliments the Cheesy Green Chili Sour Cream sauce. You are welecome to substitute for what you have available however from Mexican Cheese blend, Monterrey to Pepper Jack.
Incorporate ins: the Mexican Chicken and cheese are must-haves for chicken burritos but you can also incorporate black beans, refried beans, rice and even vegetables such as ring peppers, corn and zucchini.
Burrito Size Tortillas: You’ll need to enclose all your cheesy goodness by a significant burrito size tortilla. I support unrefined/uncooked tortillas found in the refrigerated section like Tortilla Land (I purchase mine at Costco). They are more slender so they heat and crisp beautifully! If you use unbaked tortillas, you will still make the recipe as written. Traditional cooked tortillas are also delicious!
HOW DO YOU MAKE CHICKEN BURRITOS IN THE OVEN?
Cause Chicken: To prepare Mexican Chicken as showed by recipe directions. Channel any excess liquid from chicken. This will ensure your burritos don’t end up soggy.
Prep Pan: Preheat oven to 400 degrees F. Line a heating sheet with thwart and incorporate a getting ready rack top. The heating rack helps the chicken burritos crisp up on all sides, but if you don’t have a planning rack, by then just skip this step and gently grease your skillet with nonstick cooking spray.
Assemble Burritos: Prepare burritos by including a heaping 1/2 cup filling to each tortilla (uncooked if using unrefined tortillas), top with desired measure of cheese and climb burrito style by dealing with the ends of the burrito by then climbing solidly.
Olive oil: Place burritos on the heating rack seam side DOWN. Brush the different sides gently with olive oil or spray with nonstick cooking spray. I need to brush my burritos with olive oil – I discover they get crispier this way. Just mess with care you brush them.
Plan: Cook for 18-20 minutes or until splendid. Sear to desired crispiness, flip over and cook the opposite side until splendid.
WHAT SHOULD I SERVE WITH CHICKEN BURRITOS?
You can be as simple or as liberal as your heart desires with these Chicken Burritos. You can create a topping bar and let everyone load their Chicken Burritos with their favs and serve with a side of rice, beans, chips and a significant salad, or I’ve consolidated some better time and coquettish sides underneath.
Would I have the option to FREEZE CHICKEN BURRITOS?
Yes! You can freeze the Chicken Burritos but the Green Chili Sour Cream Sauce does not freeze well. To freeze chicken burritos:Print
These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican shredded chicken, heating to brilliant flawlessness and smothering in most inconceivable Cheesy Green Chili Sour Cream Sauce. You can make the chicken and sauce early and afterward reheat for insane fast assembly! These Chicken Burritos are also cooler friendly, for an easy stroll in-the-entryway dinner!
- 1 onion – chopped
- 1 tsp taco or fajita seasoning. (I use the Epicure brand)
- lettuce – optional
- sour cream – optional
- 1 tbsp oil
- 1 1/2 cups salsa
- 1/2 cup cooked rice
- 3/4 cup grated cheese
- 1/2 pound ground beef
- guacamole – optional
- 8 7″ soft burrito shells
- Preheat oven to 375.
- Fry chopped onions in oil over medium heat for 5 minutes. Add ground hamburger and fry till done. Mix in the seasoning, rice and 1/2 cup salsa.
- In a 9×13″ pan put approx 2-3 tbsp of the extra salsa into the bottom of the pan just to coat the pan lightly.
- Put beef mixture into the shells, add about a tbsp of grated cheese to each one and place in them in the pan. I normally fit 6 the long way and then the last 2 along the edge.
- Cover burritos with remaining salsa and cheese and bake at 375 for about 20 minutes or until the cheese is nice and bubbly and the edges of the shells are golden brown.
- Let pan sit for 5 minutes before serving.
- Serve on a bed of lettuce, topped with sour cream and guacamole as desired.
- Category: CHICKEN
- Cuisine: AMERICAN
Keywords: Cheesy Baked Burritos