Smothered Chicken Burritos

Smothered Chicken Burritos

There is nothing better than eating a warm burrito that is smothered in enchilada sauce and stuffed with rice and chicken. My smothered burrito will quickly become something you will crave.

I love to cook and could spend time in the kitchen. I could spend my entire day cooking and would be so happy, unfortunately I have other responsibilities. But when I make these burritos, I know to plan on spending the majority of my day in my kitchen. (YAY!) Which means it will be a good happy day with a deliciousy good Mexican dinner at the end.

When I make these Smothered Chicken Burritos, everything is homemade (except sometimes I will not make homemade tortillas, but aside from the tortillas, everything is homemade). Homemade Enchilada Sauce (my favorite Mexican thing to make and eat, I can eat it by the spoonful’s, its that good, I double the recipe for these burritos), Homemade Mexican Rice, Homemade Pico de Gallo, Homemade Guacamole, and don’t forget the delicious Crockpot Mexican Chicken that is the star of the show (well maybe the Enchilada Sauce is)! Click on any of these and it will take you to my recipes.

So if you are thinking there is no way I am going to make all of this stuff homemade just to enjoy a burrito, I will first tell you that it is so much better if its all homemade, and second if you have to pick one thing in this burrito to make and then buy the rest at the store, the one thing you HAVE TO, absolutely, not even kidding, trust me on this, HAVE TO make is the enchilada sauce. It is that good….I cannot stress it enough that it kind of makes the burrito (that and the chicken filling).

Random Rambling: the chicken for the filling has to be homemade because that really is the main ingredient and you can’t buy canned chicken (gross) and you cannot use a rotisserie chicken-they are good but not for this recipe! What is a chicken burrito without the chicken? The Crockpot Mexican Chicken is fast- like 5 maybe 10 minutes fast, (dump it in your crockpot fast, so for sure you have to make that), so don’t think the chicken won’t matter because it does, and it just so happens that my chicken is delicious and easy….so take the time and make the chicken…and the enchilada sauce…..rambling over!

A quick note about the tortillas, I love a homemade tortilla, and if I am eating a taco I will absolutely go for a homemade one over store bought. But for these burritos, the sauce and chicken filling is so good that the tortilla really doesn’t matter. So if you want to take the time to make homemade ones, go for it, they will be delicious with these smothered burritos, but it will not make or break this meal. (In fact the photo of my smothered burrito was using store bought burrito tortillas, and it was delicious!).

Heat your oven to 425 degrees. (After assembling your burritos and covering it with enchilada sauce, they will bake to get good and warm.)

To assemble the burrito, take your tortilla and heat it on a skillet on medium -low heat and sprinkle some cheese all over it, Let it heat until the cheese melts. Pull the tortilla off the skillet and add your filling. (I used white cheddar cheese because it is what I had in my fridge, but any type works!)

Spread some rice in the middle, then some of the shredded Mexican Chicken. I spread some sauce on top (I mix some enchilada sauce with a bit of sour cream, 1 part enchilada sauce to 2 parts sour cream, just for a bit of sauce inside). Then if you want some Pico de Gallo inside (which I usually do), then add some on top.

This burrito is a fresh tortilla that you buy and cook yourself (so good), the perfect size for a small kid size burrito. In my opinion, it is just not big enough for an adult. I use regular burrito sized tortillas from the store (if I am not making them from scratch) and they are the perfect size. So use what you choose, but I recommend a bigger tortilla for bigger eaters/adults.
This one has Pico added to the filling. Totally optional and just a suggestion, but so yummy. the fillings can be adjusted to what each person likes. (This is a fresh store bought tortilla that you have to cook above and makes a small burrito.)
This is on a bigger Burrito tortilla (store bought but not the fresh ones you cook)…you can get more filling and they are bigger for an adult or big eater. Note: the fillings inside the burrito are customizable for each person.

Roll it up, tucking in the sides. then rolling it tightly. Place the rolled burrito on a baking sheet lined with parchment paper (for easy clean up). Top it with some Enchilada Sauce, grated cheese and put them in the oven.

You can see above, the comparisons on the tortillas. I mentioned in the captions that I use the fresh tortillas sometimes (the ones you buy but have to cook) and I love them…they are so good, but they just aren’t quite big enough for an adult or big eater (even though they say they are burrito size). They are perfect for kids, or for a quesadilla, enchilada or taco, but for my burritos, they just don’t hold enough stuff. So use what you think will work best. The great thing about making tortillas form scratch is that you control the size of the tortilla. But if you go for store bought, note the fresh (that you have to cook) may be a bit small, and the bigger burrito size tortillas that are ready to eat, will be just right!

Let them heat in the oven for around 10 minutes. The sauce should start to look like it is thickening and the cheese will be melted. When they are warmed to your likcing, pull them out of the oven. Serve your burrito topped with some sour cream, guacamole, green onions, Pico de Gallo or whatever else you want to add on top. I like mine served with a side of Mexican Rice and guacamole, but it doesn’t really matter how you serve it, you will LOVE IT!

Hope you enjoy!

Smothered Chicken Burritos

A chicken burrito stuffed with Mexican Chicken, Mexican Rice, Pico de Gallo, some sauce, and smothered in a delicious Homemade Enchilada Sauce.  Top it with sour cream, fresh Guacamole, Pico De Gallo, salsa, or green onions.
This recipe can make between 6-8 bigger burritos, depending on how full you stuff them you could get more or less.

Ingredients

  • Crockpot Mexican Chicken see notes
  • Homemade Enchilada Sauce (I double this) see notes
  • Mexican Rice
  • Flour Tortillas

Additonal Topping/Stuffing Suggestions

  • Pico de gallo
  • Fresh Guacamole
  • Shredded Cheddar Cheese
  • Salsa, jar or homemade
  • Sour Cream
  • green onions, chopped
  • Lettuce, shredded

Enchilada Sauce/Sour Cream mix – optional sauce for stuffing inside the burritos, see below

  • 1/4 cup Enchilada Sauce
  • 2 tbsp sour cream

Instructions

  • Preheat your oven to 425 degrees.  Line a baking sheet with parchment paper.
  • Heat a non-stick skillet on medium heat.  When ready to warm the tortilla, turn it down to med-low and place the torilla on the skillet.  Sprinkle some shredded cheese on the tortilla and let it melt.  Take the tortilla off of the skillet. 
  • On the warm tortilla, in the center pile some Mexican Rice, Mexican Chicken, Pico de Gallo (optional) and some of the Enchilada sauce/sour cream sauce (also optional, see below). 
  • Roll into a burrito, tucking in the sides and rolling it up tightly.  
    Repeat with each burrito.
  • Place the rolled burritos on the baking sheet lined with parchment paper.  Make sure there is a bit of space in between them so they can warm evenly.
  • Pour some enchilada sauce over each burrito and top with some shredded cheese. 
  • Bake in the over for about 10 minutes or until warmed, the cheese is melted and the sauce starts to thicken/stick to the burrito.
  • Remove from the oven when done.  Top with sour cream, Pico de Gallo, guacamole, green onions, shredded lettuce or any other toppings you like.  I like mine served with a side of guacamole and Mexican Rice.

Enchilada Sauce/Sour Cream mix – optional sauce for stuffing inside the burritos

  • Mix the sour cream and Enchilada Sauce together.  Add the sauce  inside the burrito with the chicken, rice and other stuffings.   This is totally optional.
    *** This is just enough for 3-4 burritos, depending on how much you use for each burrito, so if you need more, double the amounts to make more.

Notes

1.The Mexican Chicken recipe makes quite a bit of chicken.  I have found that it makes somewhere from 6-8 bigger burritos, or if smaller around 10-12.  It all depends on the size you are making, how big your tortillas are and how much you stuff inside the burrito.
If you have leftover chicken, throw it into your freezer and it freezes wonderfully, or eat it within 3-4 days, over nachos or in other Mexican dishes.
2. You can use homemade tortillas for these burritos, and make them the size you like.  Store bought are just are as good (there is a time and place for a homemade tortilla, but this doesn’t make or break this burrito!)
3. I find that I always need to double the Enchilada Sauce.  It is loved by everyone and everyone always wants to add more!  Also, if you are making the enchilada sauce/sour cream mix for a sauce inside the burrito, you will need some extra sauce.
4. The Mexican Rice recipe is the perfect amount (I think) for a little rice in the burritos (I never add too much rice because I want the chicken to be the main ingredient).  If you have rice-lovers that will eat a lot of rice as a side dish then you can always make more if you are worried there won’t be enough!
5.  The toppings and fillings are just suggestions.  The things I would say for sure need to be inside the burrito are the cheese melted on the tortilla, the Mexican Rice and the Mexican chickenThe Enchilada Sauce (I think makes the entire burrito) is a must also!  But salsa (homemade or jar),  guacamole, Pico, sour cream, green onions and shredded lettuce are yummy too!
6. I use whatever cheddar cheese I have on hand.  White, orange, sharp, medium, it won’t really make a difference. 
7.  The Enchilada Sauce/Sour Cream sauce that I mix together and put inside the burrito as a sauce is totally optional…I just like a little sauce inside!
All of these ingredients can be stored and served as leftovers for 3-4 days, so it may seem like a lot, but it is so worth it! 
 
 
 

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