Baked Chicken Burritos with Cheesy Green Chili Sauce

When I want something that satisfies both my craving for comfort food and my need for a simple, oven-baked meal, I turn to these Baked Chicken Burritos with Cheesy Green Chili Sauce. Each bite delivers a warm, melty center of slow-cooked chicken and sharp cheddar, wrapped in a golden, crispy tortilla and topped with a rich, tangy green chili sour cream sauce. It’s the kind of dish that makes a regular weeknight dinner feel like something special.

Why You’ll Love This Recipe

• Crispy and gooey all in one: The tortillas bake up golden and crisp while the inside stays warm and cheesy.
• The sauce is next-level: That green chili sour cream sauce adds bold flavor with just the right amount of heat.
• Easy to prep ahead: I can assemble everything in advance and just pop it in the oven when I’m ready.
• Totally customizable: From heat level to protein or toppings, I can make these burritos my own.

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
• 6 burrito-sized tortillas (preferably raw/undercooked)
• 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 low sodium chicken broth, warmed
• ½ teaspoon cumin
• ¼–½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup sour cream
• 2 oz mild chopped green chilies (half a 4 oz can)
• ½ cup shredded sharp cheddar cheese
• Hot sauce (optional, to taste)

Optional Toppings:

• Diced tomatoes
• Sliced avocado or guacamole
• Fresh cilantro
• Salsa
• Tortilla strips or crushed tortilla chips

Directions

1. Cook the Chicken
   I prepare one batch of slow cooker Mexican chicken. After it’s cooked, I make sure to drain any extra liquid and shred it well.
2. Assemble the Burritos
   I preheat the oven to 400°F and line a baking sheet with foil. A rack on top helps the burritos crisp evenly.
   On each tortilla, I add about ½ cup of chicken and a handful of shredded cheddar. Then I roll them up tightly, tucking in the ends, and place them seam-side down on the rack.
   I brush or spray them lightly with olive oil for that golden finish.
3. Bake the Burritos
   I bake for 18–20 minutes until crisp and golden. For extra crunch, I sometimes broil them for an additional 2–3 minutes—just keep an eye on them.
4. Make the Sauce
   While the burritos bake, I heat olive oil and butter in a saucepan. I whisk in the flour to form a roux, then slowly add the warm chicken broth while whisking constantly.
   I stir in cumin, salt, and pepper, and let it simmer for 5–7 minutes until thickened. Then I remove it from the heat and mix in the sour cream, green chilies, and cheddar. A few dashes of hot sauce give it a kick, but that part’s totally up to taste.
5. Serve and Top
   Once the burritos are out of the oven, I spoon that cheesy green chili sauce over the top and finish with whatever toppings I’m in the mood for—avocados, tomatoes, cilantro, salsa. Then it’s time to dig in.

Servings and Timing

This recipe makes 6 servings, and it comes together in about 40 minutes total—20 minutes of prep and 20 minutes of cook time. It’s great for weeknight meals, meal prep, or casual get-togethers.

Variations

• Make it vegetarian: I swap the chicken for black beans or roasted veggies like zucchini and peppers.
• Add some heat: Diced jalapeños, pepper jack cheese, or a drizzle of hot sauce kicks things up.
• Go gluten-free: I use gluten-free tortillas to make this recipe suitable for everyone.
• Low-carb version: Skip the tortillas and turn the filling into a burrito bowl.

Storage/Reheating

• Fridge: These burritos store well in an airtight container for up to 4 days. I just keep the sauce separate if possible.
• Freezer: I wrap cooled burritos tightly and freeze them for up to 3 months.
• Reheat: I reheat in a 375°F oven for 20–30 minutes (from frozen) or in the microwave with a damp paper towel for a quicker option. I always add a fresh scoop of sauce on top after heating.

FAQs

Can I make these burritos ahead of time?

Yes, I often assemble them ahead of time and store in the fridge. When I’m ready, I just bake them fresh.

Can I freeze baked chicken burritos?

Definitely. I wrap them well and freeze. Reheating in the oven helps keep that crispy texture.

Can I use rotisserie chicken?

Absolutely. It’s a great shortcut—just shred the meat and toss it with taco seasoning for flavor.

Is the sauce spicy?

It’s mild as written, but I can always make it spicier with hot sauce, green chili salsa, or chopped jalapeños.

What cheese works best?

I like sharp cheddar, but Monterey Jack, pepper jack, or a Mexican blend all melt beautifully and work great too.

Conclusion

These baked chicken burritos with cheesy green chili sauce are pure comfort food wrapped in a golden tortilla. I love how they bring together bold flavor, creamy texture, and just enough crisp to make every bite exciting. Whether I’m feeding a crowd or prepping ahead for the week, this recipe delivers every single time.

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