Smothered Chicken Burritos

Ingredients

• 1 recipe Slow Cooker Mexican Chicken (Prepared according to the linked recipe; drain excess liquid before using. Estimated yield: about 3 cups shredded chicken.)
• 6 Burrito-size flour tortillas (Raw or undercooked refrigerated tortillas are preferred, but fully cooked tortillas may also be used.)
• 1 cup Sharp cheddar cheese (Shredded; for filling and topping burritos.)
• Olive oil (For brushing the burritos, or use nonstick cooking spray.)
• 2 tbsp Olive oil (For the cheese sauce.)
• 1 tbsp Butter (For the cheese sauce.)
• 3 tbsp All-purpose flour (For thickening the sauce.)
• 2 cups Low-sodium chicken broth (Warm before adding to the roux.)
• 0.5 tsp Ground cumin
• Salt (1/4 to 1/2 teaspoon, or to taste.)
• 0.25 tsp Black pepper
• 0.5 cup Sour cream
• 0.5 4-oz can Mild chopped green chilies (Use more to taste; the listed amount is half of a 4-ounce can.)
• 0.5 cup Sharp cheddar cheese (Shredded; melt into the sauce.)
• Hot sauce (Optional; add to taste.)
• Tomatoes (For serving, as desired.)
• Avocado or guacamole (For serving, as desired.)
• Cilantro (For serving, as desired.)
• Salsa (For serving, as desired.)
• Tortilla strips or tortilla chips (For serving, as desired.)

Steps

1. 1

   Prepare the Slow Cooker Mexican Chicken according to its separate recipe. Drain any excess liquid from the cooked shredded chicken so the burrito filling is not watery.

2. 2

   Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a baking rack on top.

3. 3

   Prepare the burritos one at a time. Place a heaping 1/2 cup of chicken filling in the center of each tortilla. If using raw tortillas, use them uncooked at this stage.

4. 4

   Add the desired amount of shredded cheddar cheese over the chicken. Fold in the sides of the tortilla, then roll it up burrito-style into a tight package.

5. 5

   Place the assembled burritos seam-side down on the baking rack. Lightly brush both sides with olive oil, or coat them with nonstick cooking spray.

6. 6

   Bake for 18–20 minutes, or until the tortillas are crisp and golden. For extra crispness, broil the burritos briefly to the desired level of browning, then flip them and broil the other side until golden. Watch closely while broiling.

7. 7

   While the burritos bake, make the sauce. Melt the butter together with 2 tablespoons olive oil in a medium saucepan over medium heat.

8. 8

   Whisk the flour into the melted fats. Cook, stirring constantly, for about 3 minutes to form a smooth roux and remove the raw flour taste.

9. 9

   Reduce the heat to low. Gradually whisk in the warmed chicken broth, adding it slowly and whisking continuously to prevent lumps.

10. 10

    Add the cumin, salt, and pepper. Bring the sauce to a gentle simmer, stirring frequently, and cook for about 2–3 minutes, until thickened enough to coat a spoon.

11. 11

    Remove the saucepan from the heat. Stir in the chopped green chilies and shredded cheddar until the cheese melts smoothly.

12. 12

    Stir in the sour cream until fully incorporated. Add optional hot sauce to taste.

13. 13

    Transfer the crisp burritos to serving plates. Pour the Cheesy Green Chili Sour Cream Sauce over them and finish with tomatoes, avocado or guacamole, cilantro, salsa, and tortilla strips or chips as desired.

Notes

The chicken and sauce can be prepared ahead and reheated for quick assembly. Raw refrigerated tortillas bake especially thin and crisp. To air-fry, lightly spray the burritos, place them seam-side down in the basket without touching, and air-fry at 375°F for about 5–6 minutes; flip and cook another 4–5 minutes until golden and crisp. If using shelf-stable tortillas that crack while rolling, warm them briefly first.

Nutrition per serving

• main
• Mexican
• baked
• crispy
• chicken
• cheesy
• family-friendly
• make-ahead