Prepare to experience comfort food at its finest with these Smothered Baked Chicken Burritos! Warm flour tortillas wrapped around a savory filling of seasoned shredded chicken, beans, and cheese, then baked to perfection under a blanket of enchilada sauce and melted cheese. This dish brings together the best of Mexican-inspired flavors in one satisfying meal.
These burritos strike the perfect balance between crispy edges and tender, flavorful filling, making them an instant family favorite. Whether you’re looking for a weeknight dinner solution or planning a casual gathering with friends, these smothered burritos deliver restaurant-quality taste with minimal effort.
Why You’ll Love This
- Make-ahead friendly: Assemble the burritos earlier in the day and bake when ready to eat
- Customizable filling: Easily adapt with your favorite beans, cheese, or add-ins
- Kid-approved: The mild flavors appeal to picky eaters while still satisfying adult palates
- One-pan meal: Everything bakes together for easy cleanup
- Great for leftovers: Burritos reheat beautifully for lunch the next day
Ingredients
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 cup cooked rice (white, brown, or Mexican-style)
- 1 cup black beans, rinsed and drained
- 1/2 cup salsa (mild, medium, or hot based on preference)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 6 large flour tortillas (8-10 inch size)
- 1 cup shredded cheddar or Monterey Jack cheese, divided
- 1 cup red enchilada sauce
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped (optional)
- Additional sour cream for serving (optional)
- Sliced avocado or guacamole (optional)
- Pico de gallo or additional salsa (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil to prevent sticking. Make sure your baking dish is large enough to hold all six burritos comfortably.
- In a large mixing bowl, combine the shredded chicken, cooked rice, rinsed and drained black beans, 1/2 cup of the shredded cheese (reserving the other half for topping), salsa, chili powder, cumin, salt, and pepper. Stir until all ingredients are well mixed and evenly distributed. Taste and adjust seasonings if needed.
- Lay out each flour tortilla on a flat surface. Place approximately 2/3 cup of the filling mixture slightly below the center of each tortilla. Fold the bottom edge up over the filling, then fold in both sides. Roll the tortilla up tightly to enclose the filling, creating a neat burrito. Place each burrito seam-side down in the prepared baking dish, arranging them snugly next to each other.
- In a medium bowl, whisk together the red enchilada sauce and sour cream until smooth and well combined. The sour cream will lighten the color and add creaminess to the traditional enchilada sauce. Make sure there are no streaks of sour cream remaining.
- Pour the creamy enchilada sauce mixture evenly over the arranged burritos, making sure to cover them completely. Pay special attention to covering the ends of the burritos, as these parts can dry out during baking if not well-coated with sauce.
- Sprinkle the remaining 1/2 cup of shredded cheese evenly over the sauce-covered burritos. The cheese will melt and form a delicious golden crust during baking.
- Cover the baking dish with aluminum foil, being careful not to let the foil touch the cheese topping. The foil prevents the burritos from drying out during the initial baking period. Place the covered dish in the preheated oven and bake for 20 minutes.
- After 20 minutes, carefully remove the foil from the baking dish. Return the dish to the oven and continue baking, uncovered, for an additional 10 minutes or until the cheese is melted, bubbly, and beginning to turn golden brown around the edges.
- Remove the baking dish from the oven and let the burritos rest for about 5 minutes before serving. This brief resting period allows the sauce to set slightly and makes the burritos easier to serve. Just before serving, sprinkle the chopped cilantro over the top for a fresh flavor and pop of color, if desired.
- Use a spatula to carefully transfer the burritos to plates, making sure to scoop up some of the extra sauce. Serve with optional garnishes like additional sour cream, sliced avocado, or pico de gallo on the side. These burritos are hearty enough to be a complete meal on their own, but they also pair well with a simple green salad or Mexican rice.
Tips & Variations
- Use rotisserie chicken for a quick shortcut that adds great flavor
- Substitute pinto beans or refried beans for the black beans if preferred
- Add a layer of sautéed bell peppers and onions to the filling for extra vegetables
- Make it spicy by adding diced jalapeños or a few dashes of hot sauce to the filling
- For a vegetarian version, replace the chicken with extra beans and sautéed vegetables
- Green enchilada sauce works beautifully as an alternative to red sauce
Serving Suggestions
Serve these smothered burritos with a side of Mexican rice and a simple green salad dressed with lime vinaigrette for a complete meal. For toppings, offer small bowls of diced avocado, pico de gallo, extra sour cream, and lime wedges so everyone can customize their plate.
For a festive occasion, pair with homemade margaritas or horchata for the perfect complement to these flavors. A side of tortilla chips with guacamole makes a great starter while the burritos are baking.
Notes
- Store leftovers covered in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions.
- The burritos are done when the internal temperature reaches 165°F and the cheese is fully melted.
- For meal prep, assemble burritos without sauce and cheese, wrap individually in foil, and freeze for up to 3 months.
FAQs
Can I make these burritos ahead of time?
Yes! You can assemble the burritos up to 24 hours in advance, cover and refrigerate, then add the sauce and cheese just before baking.
What’s the best way to shred chicken for this recipe?
For the easiest shredding, use two forks to pull apart warm, cooked chicken. You can also use a stand mixer with the paddle attachment on low speed for larger quantities.
Can I freeze these burritos?
Absolutely! Freeze them individually wrapped before adding sauce, or freeze the entire assembled dish. Thaw overnight in the refrigerator before baking.
What if my tortillas tear when rolling?
Make sure to warm your tortillas first to make them more pliable. If they still tear, try double-wrapping with a second tortilla or reduce the amount of filling.
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