Smothered Chicken Burritos
Stuffing them with the BEST slow cooker Mexican shredded chicken, baking them to golden perfection, and covering them in the most delicious Cheesy Green Chili Sour Cream Sauce makes these Chicken Burritos very easy. The chicken and sauce can be made ahead of time and reheated for a super-quick assembly! These Chicken Burritos may be made ahead of time and frozen for a quick dinner!
Our kids adore Mexican food, so that's what they asked for for Easter supper; it's not traditional, but we prefer to make our own traditions!
What You'll Need To Make These Burritos
Here are the steps to make them:
- Start by making the rice. This is a little unconventional, as you combine chicken broth, rice, beans, plus seasonings. This cooks the rice and the beans at the same time! Bring this to a boil, then cover and let it cook over low until the rice is tender. When it’s finished, you’ll also stir in the green onions.
- While that is cooking, you’ll make the red sauce and the chicken. By cooking the chicken in the sauce, you cut back on time and steps. Heat up your olive oil and cook the garlic and chili powder until it’s super fragrant. Then stir in chicken broth and tomato sauce (that’s all there is to it!) Place the chicken in the skillet, cover the skillet, and let it cook until the chicken is cooked through.
- When the chicken is done, remove it from the sauce, let it cool slightly, then shred the meat.
- Time to assemble! Warm your tortillas, then place some of the rice and bean mixture, chicken, avocado and shredded cheese down the center of the tortillas. Roll them up and place them on a baking sheet. When you’re finished rolling all of the burritos, these will go into the oven to heat through.
- While the burritos are in the oven, combine the tomatillo salsa with some fresh cilantro and heat it up in the microwave.
- Time to serve – place a burrito on your plate, then spoon some of the tomatillo salsa over one side, some of the red sauce over the other, then drizzle the whole thing with Mexican crema.
*If you don’t like spicy you could take out the Serano peppers.
Rather than buying a can of salsa verde, I decided to create my own. And before I placed it in the blender, I toasted the ingredients in the oven.
Is It Possible to Prepare This Burrito Recipe Ahead of Time?
Yes! This is especially useful if you're feeding a large group.
The burritos can be prepared and wrapped ahead of time, then refrigerated until ready to serve. When you put them in the oven, you'll need to add a few minutes to allow them to cook through.
Heat both sauces and, if necessary, loosen with water.
I wouldn't make them ahead of time since the tortilla can get mushy and the avocado might discolor. They are, however, completely achievable to prepare in the morning before serving. If you need extra time, I recommend creating each component separately and assembling only when ready to cook.