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smothered baked chicken burritos recipe
Ash Tyrrell

Smothered Baked Chicken Burritos Recipe

When I first made these smothered baked chicken burritos, I didn’t expect them to become such a family favorite! They’re cheesy, flavorful, and incredibly satisfying, wrapped in warm tortillas and topped with a creamy enchilada sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken
  • Use rotisserie chicken or any cooked chicken for convenience. Shredding it ensures even distribution in every bite.
  • 1 cup cooked rice
  • Adds heartiness and pairs perfectly with the Mexican-inspired flavors.
  • 1 cup black beans rinsed and drained
  • A great source of texture and plant-based protein. Canned beans rinse easily and are ready to use.
  • 1 cup shredded cheese Mexican blend or cheddar
  • Freshly shredded cheese melts better for that gooey texture.
  • ½ cup sour cream
  • Adds a creamy tanginess to balance the spices. Choose full-fat for best flavor.
  • ½ cup enchilada sauce
  • Gives the filling a rich saucy consistency. Opt for mild or medium based on your spice preference.
  • 1 teaspoon chili powder
  • Brings warmth and a hint of spice to the filling.
  • ½ teaspoon cumin
  • Adds an earthy slightly smoky flavor.
  • ½ teaspoon garlic powder
  • Boosts the overall savory notes of the dish.
  • 6 large flour tortillas
  • Use burrito-sized tortillas. They’re sturdy enough to hold all the filling.
  • 1 cup additional enchilada sauce for topping
  • Essential for that smothering layer! Use the same sauce as the filling for consistency.
  • 1 cup shredded cheese for topping
  • This baked topping turns bubbly and golden making the dish irresistible.
  • Optional garnishes like chopped cilantro, diced tomatoes, or sliced jalapeños
  • Perfect for a fresh pop of color and flavor on top.

Method
 

  1. Start by preheating your oven to 375°F (190°C). While the oven heats, mix shredded chicken, cooked rice, black beans, shredded cheese, sour cream, enchilada sauce, and spices (chili powder, cumin, and garlic powder) in a large bowl. Stir until everything is well combined, creating a flavorful, hearty filling.
  2. Lay your tortillas flat on a clean surface. Spoon a generous portion of the filling into the center of each tortilla. Fold the sides in, then roll tightly to form a burrito. The tighter the roll, the better it holds together during baking.
  3. Grease your baking dish lightly, then place each burrito seam-side down into the dish. Once all the burritos are in, pour the reserved enchilada sauce evenly over the top. Sprinkle the remaining shredded cheese over the sauce for that iconic smothered topping.
  4. Bake the burritos uncovered for about 20-25 minutes. Once the cheese is melted and bubbly, remove the dish from the oven. The enchilada sauce will be piping hot, so allow them to cool for a few minutes before serving.

Notes

  • Always use fresh, high-quality tortillas to avoid them cracking when you roll the burritos.
  • Grate your own cheese! Pre-shredded cheese often has anti-caking agents that can prevent smooth melting.
  • Warm your tortillas slightly in the microwave before filling. This makes them more pliable.
  • Add a small layer of sauce to the bottom of the dish before placing your burritos to keep them from sticking.
  • If freezing, assemble but don’t add the sauce. Smother with sauce and bake only when you’re ready to eat.