Three months ago, I mentioned in my Slow Cooker Mexican Chicken post that the recipe for these insanely delicious shredded chicken burritos was coming soon – my goodness, how time flies!
I got so caught up in holiday recipes that these beauties didn’t get their time in the deserved spotlight – until now.
So over 90K Mexican Chicken pins later, I finally bring you Smothered Mexican Chicken Burritos that are ssssooo worth the wait.
These Chicken Burritos remind me of my Creamy Green Chile Chicken Enchiladas with the most luscious sauce except they get nice and crispy on the outside before they get smothered – yassssss!
Baked Chicken Burritos:
1 Recipe Slow Cooker Mexican Chicken
6 burrito size tortillas (I prefer raw/undercooked tortillas)*
1 cup shredded sharp cheddar cheese
olive oil or nonstick cooking spray
Cheesy Green Chili Sour Cream Sauce:
2 tablespoons olive oil
1 tablespoon butter
3 tablespoons flour
2 cups low sodium chicken broth, warmed
1/2 teaspoon cumin
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
1/2 4 oz. can mild chopped green chilies, or more to taste
1/2 cup shredded sharp cheddar cheese
Hot sauce to taste (optional)
tortilla strips or chips
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