Imagine sinking your teeth into a warm, gooey Smothered Baked Chicken Burrito that's packed with flavor and oozing with melted cheese. This mouthwatering dish transforms simple ingredients into a spectacular meal that will have your family begging for seconds.

These burritos are more than just a meal – they're a culinary experience that combines tender shredded chicken, creamy beans, and a rich, velvety sauce that will make your taste buds dance with joy. Perfect for busy weeknights or weekend gatherings, this recipe brings restaurant-quality comfort food right to your dinner table.

Smothered Baked Chicken Burritos: A Crowd-Pleasing Feast

Prepare to embark on a delicious journey that combines the best of Tex-Mex cuisine in one incredible dish. These burritos are surprisingly easy to make, yet they deliver maximum flavor and satisfaction with every single bite.

Get ready to become the culinary hero of your household with this irresistible recipe that combines convenience, taste, and pure comfort in one spectacular meal.

Serving Suggestions:

Elevate your Smothered Baked Chicken Burritos with these delightful accompaniments:

Fresh Mexican street corn
Crisp garden salad
Homemade salsa
Guacamole
Sour cream
Chopped fresh cilantro

Pro Tips for Burrito Perfection:

Chicken Mastery: Use rotisserie chicken for an extra flavor boost and time-saving hack. If using chicken breast, shred it while it's still warm for the most tender results.

Tortilla Technique: Warm your tortillas slightly before filling to prevent cracking and make them more pliable.

Sauce Secrets: Whisk the sauce thoroughly to ensure a smooth, creamy consistency that coats the burritos perfectly.

Cheese Considerations: Monterey Jack works beautifully, but feel free to experiment with cheddar or a Mexican cheese blend.

Make-Ahead Magic: Prepare the filling in advance and assemble just before baking for a quick weeknight meal.

Smothered Baked Chicken Burritos Recipe Details:

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 55 minutes
Servings: 6 burritos
Equipment: Skillet, baking dish, saucepan, whisk

These burritos are a testament to the magic that happens when simple ingredients come together with a little culinary creativity. The combination of tender chicken, creamy beans, and that irresistible sauce creates a meal that's both comforting and exciting.

Ingredients:

For the Burrito Filling:

2 cups cooked, shredded chicken (rotisserie recommended)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 (4 oz) can diced green chilies
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
Salt and black pepper, to taste
1 (15 oz) can refried beans
1 cup cooked Spanish rice (or seasoned rice)
1 ½ cups shredded Monterey Jack cheese, divided
6 large flour tortillas

For the Creamy Sauce:

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken broth
½ cup sour cream
½ cup salsa verde (or mild green enchilada sauce)
Salt and pepper, to taste

Directions:

Preheat your oven to 375°F. Carefully grease a 9x13 baking dish, ensuring every corner is well-coated to prevent sticking.
In a skillet over medium heat, warm the olive oil and sauté the diced onion. Watch as they become soft and translucent, releasing their sweet aroma – this should take about 5 minutes. Add the garlic and cook for an additional minute, allowing the flavors to meld together.
Introduce the shredded chicken to the skillet, along with green chilies, cumin, chili powder, paprika, salt, and pepper. Stir everything to combine and warm through for 2-3 minutes, creating a fragrant and flavorful mixture.
Remove the skillet from heat and gently fold in the refried beans, cooked rice, and 1 cup of the shredded cheese. Mix thoroughly until all ingredients are well incorporated.
Lay out the tortillas and divide the chicken mixture evenly among them. Roll each tortilla carefully, creating tight burritos. Place them seam-side down in the prepared baking dish, ensuring they're snug but not overcrowded.
For the sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to create a smooth roux that will thicken the sauce beautifully.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Let the sauce cook and thicken for 4-5 minutes, stirring occasionally.
Remove the pan from heat and stir in the sour cream and salsa verde. Season with a pinch of salt and pepper to taste. Pour this luxurious sauce evenly over the burritos.
Sprinkle the remaining ½ cup of cheese over the top, creating a golden, cheesy blanket.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and starting to brown.
Allow the burritos to cool for 5 minutes before serving. Spoon extra sauce from the dish over each burrito when plating for maximum flavor.

Storage Solutions:

Refrigerate leftovers in an airtight container for up to 3-4 days
Reheat in the oven at 350°F for best results
Can be frozen for up to 1 month – wrap individually before freezing
Thaw overnight in the refrigerator before reheating

Whether you're feeding a hungry family or hosting a casual dinner with friends, these Smothered Baked Chicken Burritos are guaranteed to impress. Packed with flavor, comfort, and a touch of Tex-Mex magic, this recipe transforms ordinary ingredients into an extraordinary meal that will have everyone asking for seconds.

So grab your apron, preheat that oven, and get ready to create a dinner that's sure to become a new family favorite!

Mini Chicken Pot Pies

Print Recipe

These Mini Chicken Pot Pies are a testament to the magic of comfort food. They transform simple ingredients into a meal that's both nostalgic and exciting.

Total Time: 45 minutes
Yield: 12 mini pot pies 1x

Ingredients

Scale

For the Filling:

2 tablespoons butter
½ small onion, finely chopped
1 medium carrot, diced small
1 celery stalk, diced small
1 clove garlic, minced
¼ cup all-purpose flour
1 ½ cups chicken broth
½ cup milk
2 cups cooked, shredded chicken (leftover or rotisserie)
½ cup frozen peas
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme

For the Crust:

1 can (16.3 oz) refrigerated biscuit dough (like Pillsbury Grands)
Non-stick spray or melted butter, for greasing

Instructions

Preheat your oven to 375°F. Carefully grease a muffin tin with non-stick spray or melted butter, ensuring each cup is well-coated.
In a medium saucepan over medium heat, melt the butter. Add the onion, carrot, and celery. Sauté these vegetables for 5-7 minutes, stirring frequently. Watch as they become soft and release their aromatic flavors.
Add the minced garlic and cook for an additional 30 seconds. The kitchen will fill with an irresistible aroma that promises deliciousness to come.
Sprinkle flour over the sautéed vegetables. Stir constantly for 1-2 minutes to create a golden roux that will thicken your sauce beautifully.
Slowly whisk in the chicken broth, ensuring no lumps form. Then add the milk, continuing to whisk until the mixture becomes smooth and starts to thicken.
Let the sauce simmer for 4-5 minutes. It should develop a creamy, luxurious consistency that coats the back of a spoon.
Add the shredded chicken, frozen peas, salt, pepper, and thyme. Stir everything together and let it heat through for another 2 minutes. Remove from heat.
Take the biscuit dough and separate each biscuit. Carefully cut each biscuit in half horizontally to create thinner layers.
Gently press each biscuit half into the muffin cups, carefully pushing the dough up the sides to create little cups.
Generously spoon the warm chicken mixture into each biscuit cup, filling them nearly to the top.
Bake in the preheated oven for 15-18 minutes. Look for golden-brown biscuit edges and a bubbly, delicious filling.
Allow the mini pot pies to cool in the tin for 5 minutes. This helps them set and makes removing them easier.

Author: Jamie
Prep Time: 25 minutes
Cook Time: 20 minutes