Smothered Chicken Burritos

Smothered Chicken Burritos are a snap to make for dinner for busy weeknights. Made with grilled chicken, black beans and cheese, smothered in a green chile sauce.

Add a side of our Easy Spanish Rice or Cilantro Lime Rice plus Mexican Street Corn for a family favorite meal that will have everyone lined up for dinner.

Crunchy baked burritos make a hearty meal and the delicious green chile sauce takes these chicken and black bean burritos to the next level of deliciousness.

We love to grill whole chickens over the weekend to make easy meal prep for the coming week. Any cooked chicken or a rotisserie chicken from the deli will work in this recipe.

Ingredients Needed

• Cooked Chicken
• Canned Black Beans
• Salda Verde
• Granulated Garlic
• Ground Cumin
• Colby Jack Cheese
• Burrito Size Tortillas
• Olive Oil
• Butter
• All Purpose Flour
• Chicken Broth
• Kosher Salt
• Black Pepper
• Green Chiles
• Sour Cream
• Heavy Cream
• Fresh Tomatoes
• Cilantro

Additional Toppings: Guacamole, Pico de Gallo, Candied Jalapeños, Homemade Salsa.

Step By Step Directions

STEP 1 Dice the chicken and place in a bowl with the black beans, cheese, salsa verde, garlic and cumin. Stir to combine.

STEP 2 Spoon the filling onto tortillas and roll up, tucking the ends in as you roll.

STEP 3 Place seam side down on a rimmed baking sheet. Brush with olive oil.

STEP 4 Bake for 20 minutes or until lightly browned and crispy.

STEP 5 Make the sauce by melting butter in a sauce pan with flour. Whisk together, cooking 3- 4 minutes.

STEP 6 Whisk in the chicken broth, cumin, garlic, salt and pepper. Add sour cream, heavy cream and green chiles. Cooking until sauce is thickened. Whisk in the cheese until melted. Remove from heat.

STEP 7 Serve over burritos and garnish with diced tomatoes and cilantro.

Notes and Variations

Variation: Sauce can be spooned over burritos in the pan and topped with additional cheese, returned to the oven to bake another 15 minutes.

Storage: Store leftover burritos in a covered dish in the refrigerator up to 3 days.

Reheat: Place burritos in a foil covered pan and bake for 8 -10 minutes in a 350° oven.

More Tex-Mex Favorites

• Creamy Chicken Enchiladas are one of the recipes that our family requests the most for birthdays and special occasions. They have a creamy filing and homemade enchilada sauce that is epic.

• Ground Beef Tacos are a go-to for busy weeknights. Made with picante sauce or salsa for the best flavors served up in crispy shells.
• Chicken Enchilada Soup is a quick and easy meal to make with leftover grilled chicken or a rotisserie chicken from the deli. Full of amazing flavors and on the table in about 30 minutes.

• Smothered Burritos with ground beef is another weeknight favorite topped with a sour cream sauce that is irresistible.

• Velveeta Cheese Dip is the best queso for taco night or serve it as a super easy appetizer.

Add Smothered Chicken Burritos Recipe to your dinner menu this week for a hearty and delicious meal that they entire family will enjoy.

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Print Recipe

4.50 from 6 votes

Smothered Chicken Burritos

Smothered Chicken Burritos are a snap to make for dinner for busy weeknights. Made with grilled chicken, black beans and cheese, smothered in a green chile sauce.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Chicken

Cuisine: Mexican

Keyword: chicken and black bean burritos, chicken burritos

Servings: 8 Burritos

Calories: 889kcal

Author: Milisa

Ingredients

For the Burritos

• 3 cups diced cooked chicken
• 15 ounce can black beans rinsed and drained
• 1 1/2 cups shredded colby jack cheese
• 1 1/2 cups salsa verde
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• 8 Burrito size flour tortillas
• 2 tablespoons olive oil

For the Green Chile Sauce

• 3 tablespoons salted butter
• 1/4 cup all purpose flour
• 2 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cans 5 ounces each Green Chiles
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/2 cup shredded colby jack cheese

Optional for Garnish

• Diced tomatoes
• Chopped Cilantro

Instructions

• Preheat oven to 400°.
• In a large bowl, combine chicken, black beans, cheese, salsa verde, garlic and cumin.
• Spoon heaping 1/2 cup filling into tortillas, roll up, folding the ends in as your roll.
• Place seam side down on a rimmed baking sheet.
• Brush with olive oil.
• Bake for 20 minutes or until burritos are lightly browned and crispy.
• Meanwhile, prepare the sauce by melting butter in a sauce pan over medium heat. Whisk in flour and cook, whisking often for 3- 4 minutes.
• Whisk in chicken broth, garlic, cumin, salt and pepper. Add green chiles, sour cream and heavy cream. Continue to cook until mixture is thickened and heated through. Whisk in the remaining cheese and stir until melted.
• Serve sauce over burritos and garnish with tomatoes and cilantro.

Notes

Variation: Sauce can be spooned over burritos in the pan and topped with additional cheese, returned to the oven to bake another 15 minutes.

Storage: Store leftover burritos in a covered dish in the refrigerator up to 3 days.

Reheat: Place burritos in a foil covered pan and bake for 8 -10 minutes in a 350° oven.

Freezing Instructions: Filled burritos, without sauce, can be wrapped individually in aluminum foil and placed in a zip top freezer bag. Freeze up to 3 months.

Bake frozen burritos straight from the freezer, wrapped in foil at 375° for 30 – 35 minutes or until heated through. Serve with green chile sauce or your favorite toppings.

Nutrition

Serving: 1g | Calories: 889kcal | Carbohydrates: 78g | Protein: 42g | Fat: 46g | Saturated Fat: 21g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 2176mg | Fiber: 14g | Sugar: 9g