Best Smothered Chicken Burritos Recipes

CREAMY SMOTHERED CHICKEN BURRITOS

Steps:

• Preheat oven 350°(fahrenheit).
• Coat a 9 X 13 pan with non stick cooking spray.
• Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
• Stir in chicken and green chile salsa until blended.
• Add salt and pepper to taste.
• Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
• Place burritos seam side down in pan.
• In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
• Pour over burritos in the pan.
• Top with shredded cheese.
• Bake at 350° for 35-40 minutes until hot and bubbly.

SMOTHERED CHICKEN BURRITOS

Steps:

• 1. Place chicken (does not need to be thawed), cream cheese, beans, corn, tomatoes, taco sauce, and chilies in slow cooker; cover and cook on low for 6 hours. Stir every 2 hours or so.
• 2. Remove chicken pieces from crockpot and set aside on cutting board. It's ok if some of the beans, etc is mixed in.(Leave heat on low in crockpot.) Shred chicken. Salt and pepper to taste.
• 3. Whisk flour into sauce in hot crockpot until well combined and mixture thickens. Cover and turn off crock.
• 4. Preheat oven to 350 degrees F. Lightly spray a 13x9 casserole dish with nonstick spray.
• 5. Cook rice per package directions. Add to shredded chicken mixture; stir to combine.
• 6. Fill the 5 extra large tortillas with chicken mixture; fold burrito style and place in prepared casserole pan. Ladle thickened sauce from crock over the burritos in dish. Cover entire dish with shredded cheese of choice.
• 7. Bake in preheated oven for 22 minutes. Turn broiler on and broil for 3 minutes until cheese is bubbly and lightly browned. Remove from oven and serve with lettuce, sour cream, avocado and any other toppings of your choice.

SMOTHERED GREEN CHILE CHICKEN BURRITOS

Steps:

• Green Burrito Sauce: Heat vegetable oil in a medium saucepan over low heat. Whisk in flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown.
• Whisk in the chicken broth, enchilada sauce, cumin, salt and pepper. Increase heat to medium-high and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
• Burrito Filling: Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
• Preheat oven to 350 ^F. Grease a 13" x 9" baking dish with non-stick cooking spray.
• Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20-30 seconds to soften slightly.
• To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
• Bake in preheated oven for 20 mins. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 mins., or until cheese is melted and the sauce is bubbly arund the edges.
• Sprinkle with sliced green onions and serve with additional toppings of your choice.

SMOTHERED RANCH CHICKEN BURRITOS

Steps:

• Preheat oven to 400°F. Line a baking sheet with foil.
• Season chicken pieces all over with chili powder, onion powder, garlic powder, cumin and salt and pepper.
• Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook, turning once, until golden brown and cooked through.
• Remove to a plate, allow to rest for a few minutes and then shred into small pieces.
• Place chicken in a large bowl. Add ranch, 1/2 cup of shredded cheese, and cilantro.
• Place a big spoonful of filling down the center of each tortilla.
• Bring the bottom edge of the tortilla tightly over the filling, folding in the sides and rolling it up into a burrito.
• Place burritos on lined baking sheet and brush them with olive oil or spray with non stick cooking spray.
• Bake at 400°F for about 20-25 minutes or until golden brown and crispy.
• Meanwhile, prepare sauce by melting butter and olive oil in a medium saucepan over medium heat.
• Whisk in flour and cook, stirring constantly for about 2 minutes.
• Add cumin. Gradually whisk in chicken broth and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat and stir in ranch seasoning and sour cream.
• Remove burritos from oven and turn the oven to HIGH broil.
• Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheese.
• Broil for 2-3 minutes, or is melted and bubbly. Remove from oven and top with diced avocados and tomatoes. Enjoy!
• You may also like Crispy Bean and Cheese Burritos!