Description
These baked chicken burritos are smothered in a creamy, cheesy green chili sauce and baked to perfection. They’re easy to make, freezer-friendly, and the ultimate comfort food dinner.
Ingredients
Scale
- For the Chicken Filling:
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 1/2 cup sour cream
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- For the Cheesy Green Chili Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 can (4 oz) diced green chiles
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- For the Burritos:
- 4 large flour tortillas (10-inch)
- 1 cup cooked rice (optional)
- 1/2 cup refried beans (optional)
- For Topping:
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Sour cream, for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Make the chicken filling: In a medium bowl, combine shredded chicken, diced green chiles, sour cream, Monterey Jack cheese, cheddar cheese, garlic powder, cumin, salt, and pepper. Mix well.
- Make the cheesy green chili sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and milk, stirring constantly until thickened. Add diced green chiles, Monterey Jack cheese, and cheddar cheese. Stir until melted and smooth. Remove from heat.
- Assemble the burritos: Warm tortillas briefly in the microwave or on a skillet to make them pliable. Spread a thin layer of the green chili sauce in the bottom of the prepared baking dish.
- If desired, spread a spoonful of rice or refried beans down the center of each tortilla. Top with a generous portion of the chicken filling. Roll up tightly, folding in the sides. Place seam-side down in the baking dish.
- Pour the remaining green chili sauce over the burritos. Sprinkle with the topping cheese.
- Bake for 20-25 minutes, until bubbly and lightly golden on top.
- Remove from oven and let rest for 5 minutes. Garnish with cilantro and serve with sour cream.
Notes
To make ahead, assemble the burritos (without the final cheese topping and baking) and refrigerate for up to 24 hours. When ready to bake, add cheese and bake as directed, adding 5-10 minutes. For a freezer meal, wrap unbaked burritos tightly in foil and freeze for up to 3 months. Bake from frozen at 350°F for 40-45 minutes.
Nutrition
- Calories: 650
- Sugar: 4g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 38g