Description
Tender chicken wrapped in flour tortillas, smothered in a cheesy green chili sour cream sauce, and baked to golden perfection with a crispy crust.
Ingredients
Slow-Cooker Mexican Chicken (1 recipe)
6 large burrito tortillas (raw/uncooked preferred)
1½ cups shredded sharp cheddar cheese (use Mexican blend for fiesta flavor)
2 Tbsp + spray olive oil (non-GMO preferred)
1½ cups green chili sauce (store-bought or homemade)
Instructions
Prepare the Slow-Cooker Mexican Chicken recipe; drain excess liquid.
Preheat oven to 400°F. Line a baking sheet with foil and add a rack.
Place ¾ cup chicken on each tortilla, top with 2 Tbsp shredded cheese.
Roll tightly and place seam-side down on the rack. Brush each burrito with 1 Tbsp olive oil.
Roast for 18-20 minutes until golden. Broil both sides for 3-5 minutes for crispiness.
While burritos bake, cook the green chili sauce: melt butter in a saucepan with oil over medium heat. Whisk in flour, cook 3 minutes. Gradually add warmed broth, stirring constantly. Simmer 2-3 minutes until thickened. Stir in sour cream, chilies, and remaining cheese.
Notes
Chill burritos in fridge 30 minutes before broiling to prevent sogginess.
Use stone-baked flour tortillas for texture contrast.
Brush both sides with melted butter during baking for extra richness.
Invest in a microplane grater for smooth cheese layer.
Avoid overstuffing burritos to ensure even baking.
Check tortilla size fits baking sheet for consistent results.
- Prep Time: 15
- Cook Time: 20
- Category: trends
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg