Smothered Baked Chicken Burritos Recipe

Introduction

These smothered baked chicken burritos are a comforting and flavorful meal that combines tender shredded chicken, beans, corn, and cheese wrapped in warm tortillas. Topped with a rich sauce and baked until bubbly, they make a satisfying dinner perfect for any night of the week.

Ingredients

• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup salsa or enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 large flour tortillas
• For the Smothering Sauce: (Ingredients not listed, consider using enchilada sauce or salsa as preferred)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prepare for the burritos.
2. Step 2: In a large bowl, combine the shredded chicken, cooked rice, black beans, corn, shredded cheese, sour cream, salsa or enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Step 3: Warm the flour tortillas slightly so they are easier to roll. Spoon an equal amount of the chicken mixture onto each tortilla, then roll them up tightly, folding in the sides as you go.
4. Step 4: Place the rolled burritos seam-side down in the prepared baking dish. Pour your chosen smothering sauce evenly over the top of the burritos to cover them completely.
5. Step 5: Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the burritos are heated through.
6. Step 6: Remove from the oven and let the burritos rest for a few minutes before serving. Garnish with extra cheese, sour cream, or fresh cilantro if desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut, or cook and season your own chicken breasts for extra flavor.
• Swap black beans for pinto beans or refried beans for a different texture.
• Add diced green chilies or jalapeños to the filling for a spicier kick.
• For a vegetarian version, replace chicken with sautéed vegetables or tofu.
• Serve with guacamole, chopped onions, or fresh salsa for added freshness.

Storage

Store any leftover smothered baked chicken burritos in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or microwave until heated through. For longer storage, freeze wrapped burritos for up to 2 months and thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burritos ahead of time?

Yes, you can assemble the burritos and refrigerate them covered for a few hours before baking. This makes them great for meal prep or parties.

What if I don’t have salsa or enchilada sauce for the smothering sauce?

You can use tomato sauce mixed with some chili powder and cumin as a simple alternative, or top the burritos with extra sour cream and cheese instead.

Smothered Baked Chicken Burritos Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

This Smothered Baked Chicken Burritos recipe features tender shredded chicken, rice, beans, corn, and cheese wrapped in warm flour tortillas, then smothered with a flavorful sauce and baked to perfection. It’s a comforting and satisfying meal perfect for a family dinner or casual gathering, combining Tex-Mex flavors with a creamy, cheesy finish.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

For the Burritos:

• 2 cups cooked and shredded chicken (rotisserie chicken works well)
• 1 cup cooked rice (white or brown)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup shredded cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• 1/2 cup salsa or enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 4 large flour tortillas

For the Smothering Sauce:

• 1 cup salsa or enchilada sauce
• 1/2 cup sour cream
• 1 cup shredded cheese (cheddar or Monterey Jack)

Instructions

1. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cooked rice, black beans, corn, 1 cup shredded cheese, sour cream, salsa or enchilada sauce, ground cumin, chili powder, garlic powder, salt, and pepper. Mix everything thoroughly to create a cohesive filling.
2. Assemble the Burritos: Lay out a large flour tortilla on a flat surface. Spoon an equal portion of the filling mixture onto the center of each tortilla. Fold in the sides and then roll it tightly into a burrito shape to secure the filling.
3. Arrange in Baking Dish: Place the assembled burritos seam-side down in a greased baking dish, ensuring they fit snugly but without crowding.
4. Make the Smothering Sauce: In a bowl, mix together salsa or enchilada sauce and sour cream until smooth. Pour this sauce evenly over the burritos in the baking dish. Sprinkle the remaining shredded cheese evenly on top of the sauce.
5. Bake the Burritos: Preheat the oven to 375°F (190°C). Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly and the burritos are heated through.
6. Serve: Remove from the oven and let sit for a few minutes to set. Serve warm, garnished with extra sour cream, fresh cilantro, or chopped green onions if desired.

Notes

• You can substitute rotisserie chicken with cooked ground chicken or turkey for a different texture.
• For a spicier variation, add diced jalapeños or a few dashes of hot sauce into the filling.
• Use gluten-free tortillas to make this recipe gluten-free.
• This dish can be prepared a day ahead and baked just before serving.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: chicken burritos, baked burritos, smothered burritos, Tex-Mex, easy dinner, comfort food