Baked Chicken Burritos with Cheesy Green Chili Sauce

These baked chicken burritos are packed with slow-cooked Mexican chicken, sharp cheddar, and topped with a creamy, cheesy green chili sour cream sauce that takes comfort food to a whole new level. I love how this recipe gives me the satisfying crunch of a baked tortilla with the melty, savory center I crave in a burrito. It’s the perfect combination of flavors and textures that makes a dinner feel special—even on a weeknight.

Why You’ll Love This Recipe

• Layers of bold flavor from the slow-cooked Mexican chicken, sharp cheddar, and rich green chili sauce
• Oven-baked for that golden, crispy finish—no deep frying needed
• Totally customizable: go spicy, vegetarian, or gluten-free
• Easy to prep ahead, perfect for busy weeknights or casual entertaining
• Family-approved comfort food that’s filling and satisfying

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Burritos
1 batch slow cooker Mexican chicken (well-drained and shredded)
6 burrito-sized tortillas (raw or undercooked preferred)
1 cup shredded sharp cheddar cheese
olive oil or nonstick cooking spray

For the Cheesy Green Chili Sour Cream Sauce
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons flour
2 cups warm low sodium chicken broth
½ teaspoon cumin
¼–½ teaspoon salt
¼ teaspoon black pepper
½ cup sour cream
2 ounces mild chopped green chilies (half a 4 oz can)
½ cup shredded sharp cheddar cheese
hot sauce (optional)

Optional Toppings
diced tomatoes
avocados or guacamole
fresh cilantro
salsa
tortilla strips or crushed chips

Directions

Step 1: Prepare the Chicken
I make a batch of slow cooker Mexican chicken and drain the excess liquid so it doesn’t make the burritos soggy. Shredding the chicken while it’s warm helps it soak in all the flavor.

Step 2: Assemble the Burritos
I preheat the oven to 400°F and line a baking sheet with foil, placing a rack on top to allow heat circulation. Each tortilla gets filled with about ½ cup of chicken and a good sprinkle of shredded cheddar. Then I roll them up tightly, making sure to tuck in the ends, and place them seam-side down on the rack.

Step 3: Bake the Burritos
After brushing them with olive oil or spraying with cooking spray, I bake the burritos for 18–20 minutes until they’re golden and crispy. For even more crunch, I sometimes broil them for the last 2–3 minutes—watching closely to avoid burning.

Step 4: Make the Sauce
While the burritos bake, I make the green chili sour cream sauce. I heat olive oil and butter in a saucepan, whisk in flour to create a roux, then gradually add warm broth. Once the sauce thickens, I stir in the cumin, salt, and pepper, then finish it with sour cream, green chilies, cheddar cheese, and hot sauce (if I’m feeling spicy).

Step 5: Serve and Garnish
I spoon the warm sauce generously over the baked burritos and top with fresh ingredients like tomatoes, guacamole, or cilantro for a burst of flavor and color.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Spicy Kick: I sometimes mix diced jalapeños into the chicken or use pepper jack cheese instead of cheddar.
• Vegetarian Version: Black beans, corn, and roasted bell peppers make a great meat-free filling.
• Gluten-Free Option: I use gluten-free tortillas and double-check that the broth and flour substitutes are gluten-free.
• Low-Carb Alternative: I skip the tortilla altogether and wrap everything in lettuce cups or serve it as a burrito bowl.

Storage/Reheating

Refrigerate: I wrap any leftover burritos tightly and store them in the fridge for up to 3 days.
Reheat: I reheat them in the oven at 350°F for about 10–15 minutes or in the microwave for a minute or two (but they stay crispier in the oven).
Freeze: To freeze, I wrap individual burritos tightly in foil and freeze for up to 2 months. I reheat from frozen at 375°F for about 30 minutes until heated through.

FAQs

Can I make these burritos ahead of time?

Yes, I often assemble them ahead and store them in the fridge, then bake when ready to eat. The sauce can also be made in advance and reheated gently.

Can I use rotisserie chicken instead of slow-cooked chicken?

Absolutely! Rotisserie chicken is a great time-saver. I just shred it and season it with some cumin, chili powder, and garlic to mimic the slow-cooked flavor.

Is the green chili sauce spicy?

The base sauce is mild, especially with the use of mild green chilies, but I can always spice it up with hot sauce or diced jalapeños.

What kind of tortillas work best?

I prefer raw or undercooked tortillas because they bake up crispy and chewy. But regular flour tortillas work fine too—just brush them well with oil before baking.

Can I make the sauce without sour cream?

If I’m out of sour cream, I’ve used plain Greek yogurt as a substitute. It’s slightly tangier but still delicious and creamy.

Conclusion

These baked chicken burritos are my go-to for a meal that’s warm, comforting, and full of flavor without being fussy. The green chili cheese sauce is what takes them over the top—it’s creamy, savory, and just the right amount of indulgent. I love how easily this recipe adapts to whatever I’ve got on hand, and it always impresses when I need something satisfying but easy to pull together. Whether it’s a busy night or a weekend dinner, this dish hits the spot every single time.

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