Name: Baked Chicken Burritos with Creamy Green Chile Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican-American
Ingredients: 2 cups cooked shredded chicken (e.g., rotisserie); 6 large flour tortillas (burrito-sized); 2 cups shredded cheese (cheddar, Monterey Jack, or a mix); 1 cup cooked rice; 1 can (15 oz) black beans, drained and rinsed; 1/2 cup sour cream or plain Greek yogurt; 1 can (4 oz) diced green chiles; 4 oz cream cheese; 2 cloves garlic, minced; 1 small onion, chopped; 1 tbsp olive oil; Salt and pepper to taste; Fresh cilantro, chopped (optional for garnish)

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These Baked Chicken Burritos with Creamy Green Chile Sauce are everything I crave in a comforting, satisfying meal—melty, cheesy, packed with seasoned chicken, and covered in a rich, flavorful sauce that takes them over the top. They’re perfect for family dinners or meal prep and come out of the oven bubbling and golden.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect mix of spicy, creamy, and hearty. The creamy green chile sauce adds just the right amount of warmth without being too spicy, and baking the burritos gives them a slightly crispy edge I can’t get enough of. It’s also an easy way to feed a crowd and makes great leftovers. Baked Chicken Burritos with Creamy Green Chile Sauce

Ingredients

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

Cooked shredded chicken (rotisserie works great)
Flour tortillas (large burrito-sized)
Shredded cheese (cheddar, Monterey Jack, or a mix)
Cooked rice
Canned black beans (drained and rinsed)
Sour cream or plain Greek yogurt
Green chiles (canned, diced)
Cream cheese
Garlic (minced)
Onion (chopped)
Olive oil
Salt and pepper
Fresh cilantro (optional for garnish)

Directions

I preheat the oven to 375°F (190°C) and grease a 9×13 baking dish.
In a skillet, I sauté the onion and garlic in olive oil until soft and fragrant.
I stir in the green chiles, cream cheese, and a few spoonfuls of sour cream to make a creamy sauce base. I season with salt and pepper and let it melt into a thick, smooth sauce.
In a large bowl, I combine the shredded chicken, cooked rice, black beans, and some of the shredded cheese. I mix in a spoonful or two of the sauce for moisture.
I spoon the filling into each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
I pour the remaining creamy green chile sauce over the burritos and sprinkle more cheese on top.
I bake uncovered for 20–25 minutes, or until hot and bubbly.
I let them cool slightly and garnish with fresh cilantro before serving.

Servings and timing

This recipe makes 6 burritos.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

I sometimes add corn or diced tomatoes to the filling for extra flavor.
For a spicier version, I mix in chopped jalapeños or use hot green chiles.
I use whole wheat or gluten-free tortillas depending on what I have.
If I want to make it vegetarian, I leave out the chicken and add sautéed veggies like peppers and zucchini.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover and warm them in the oven at 350°F (175°C) for about 15–20 minutes or microwave them for 1–2 minutes until heated through. They also freeze well—I wrap each burrito individually before baking and freeze. When ready to eat, I thaw overnight and bake with sauce and cheese as usual. Baked Chicken Burritos with Creamy Green Chile Sauce

FAQs

Can I make this dish ahead of time?

Yes, I often assemble the burritos and refrigerate them for a day. I add the sauce and cheese just before baking to keep everything fresh.

Can I use green enchilada sauce instead of making my own?

Definitely. When I’m short on time, I pour store-bought green enchilada sauce over the burritos and top with cheese before baking.

What’s the best chicken to use?

I usually use rotisserie chicken for ease, but any cooked, shredded chicken breast or thigh meat works.

Can I freeze these burritos?

Yes, I freeze them wrapped individually (without sauce) and add sauce when I’m ready to bake. It’s great for meal prep.

Do the tortillas get soggy?

Not really. Baking helps the edges get slightly crisp while the sauce keeps the center tender and moist. I avoid over-saturating with too much sauce.

Conclusion

Baked Chicken Burritos with Creamy Green Chile Sauce are one of my go-to comfort meals. They’re rich, cheesy, full of flavor, and so easy to customize. Whether I’m feeding a crowd or prepping for the week, this dish always hits the spot and disappears fast from the table.