Print

Smothered Baked Chicken Burritos

Smothered Baked Chicken Burritos
Print Recipe

Smothered Baked Chicken Burritos combine tender, spiced chicken, creamy refried beans, and a melted cheese blend wrapped in soft flour tortillas, then baked under a rich enchilada or salsa verde sauce. This hearty, flavorful dish offers effortless comfort food perfectly suited for busy weeknights, family dinners, or casual gatherings, with options for easy customization and make-ahead convenience.

Ingredients

Scale

Chicken Filling

  • 1.5 pounds boneless chicken breast or thighs, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika

Burrito Assembly

  • 8–10 flour tortillas (8 inch), warmed
  • 1 cup refried beans
  • 1.5 cups shredded cheese blend (cheddar and Monterey Jack)

Smothering Sauce

  • 2 cups salsa verde or red enchilada sauce
  • 0.5 cup additional shredded cheese for topping

Garnishes & Serving

  • Fresh cilantro leaves, chopped
  • Sour cream, for serving
  • Optional: thinly sliced avocado, jalapeños, lime wedges

Optional Variations

  • Diced jalapeños or hot sauce, to taste
  • Sautéed mushrooms, zucchini, or black beans (vegetarian substitute)
  • Queso fresco for topping
  • Low-carb tortillas or large lettuce leaves
  • Alternative cheeses: pepper jack, cotija

Instructions

  1. Prepare the Chicken Filling: In a large skillet over medium heat, sauté diced onion and minced garlic until softened and fragrant. Add the diced chicken along with chili powder, cumin, and smoked paprika. Cook, stirring occasionally, until the chicken is cooked through and well coated with spices, about 7-10 minutes.
  2. Warm and Soften Tortillas: Briefly warm the flour tortillas in the microwave for 20-30 seconds or on a dry skillet over medium heat until soft and flexible to prevent cracking when rolling.
  3. Assemble the Burritos: Lay a warmed tortilla flat and spread a layer of refried beans evenly over it. Spoon a generous amount of the cooked chicken mixture on top of the beans. Sprinkle with shredded cheese. Roll the tortilla tightly, folding in the sides to secure the filling inside.
  4. Arrange and Smother: Place each rolled burrito seam-side down in a baking dish, fitting them snugly together. Pour the salsa verde or enchilada sauce evenly over all burritos. Sprinkle additional shredded cheese on top for a melty, smothered finish.
  5. Bake Until Bubbling: Preheat your oven to 375°F (190°C). Bake the burritos for 20 minutes or until the cheese is melted, bubbly, and the sauce is hot throughout. Once baked, let them rest for a few minutes to allow the sauce to absorb fully.

Notes

  • Use freshly shredded cheese instead of pre-shredded for smoother melting and better texture.
  • Don’t overfill the tortillas; leave enough room to fold sides and seal the burritos to prevent leaks during baking.
  • Let the sauce soak in by resting the burritos a few minutes after baking for deeper flavor.
  • Adjust spice levels by modifying the amount of chili powder or adding jalapeños according to your preference.
  • Cover leftovers with foil when reheating to keep them moist and prevent cheese from drying out.

Nutrition

Keywords: baked chicken burritos, smothered burritos, cheesy chicken burritos, enchilada bake, quick family dinner

Find it online: https://jamescookes.com/smothered-baked-chicken-burritos/