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  • Writer's pictureLuanne

Smothered Baked Chicken Burritos

I read somewhere that these are called "skinny chimichangas." Maybe before you smother them in Cheesy Green Chili Sour Cream Sauce. Either way... try these, they're amazing! And the fact that they're a slow cooker recipe makes them a relatively fast weeknight meal.

Ingredients List:

Slow Cooker Mexican Chicken-

2 pounds Chicken (Boneless, Skinless Thighs or Breasts)

1 can Black Beans (drained and rinsed)

2 packages of Taco Seasoning

1/2 cup water

Cilantro Lime Rice-

1 cup Rice

1 1/2 cups Water

Zest of 1 Lime

Juice of 1 Lime

Handful of chopped cilantro

Cheesy Green Chili Sour Cream Sauce-

2 tablespoons Olive Oil

1 tablespoon Butter

3 tablespoons Flour

2 cups Chicken Broth

1/2 teaspoon Cumin

1/4-1/2 teaspoon Salt

1/4 teaspoon Pepper

1/2 cup Sour Cream

1/2 4oz can Mild Green Chilies

1/2 cup Shredded Cheddar Cheese

Optional Toppings-





Tortilla Strips or Chips

  1. Add all ingredients for Slow Cooker Mexican Chicken to a slow cooker.

  2. Cook on low for 8 hours, or high for 4 hours.

  3. When time is up, shred Chicken.

  4. Prepare Cilantro Lamb Rice by adding all ingredients to a pot or rice cooker, and cooking according to package directions.

  5. Preheat the oven to 400 degrees.

  6. Line a baking sheet with foil and add a baking rack on top.

  7. Prepare burritos by adding approximately 1/4 cup of filling and 1/4 cup of rice into each tortilla.

  8. Top with the desired amount of cheese and roll up burrito style.

  9. Place burritos on the baking rack and brush both sides with Olive Oil or spray with non-stick cooking spray.

  10. Bake for 18-20 minutes or until golden.

  11. Broil to desired crispiness, flip over and broil the other side until golden.

  12. Meanwhile, prepare sauce...

  13. Melt butter in olive oil in a medium saucepan over medium heat.

  14. Whisk in flour and cook, stirring constantly for 3 minutes.

  15. Reduce heat to low.

  16. Gradually whisk in chicken broth.

  17. Add spice.

  18. Bring to a simmer while stirring until thickened, about 2-3 minutes.

  19. Remove from heat.

  20. Stir in green chilis and cheese until melted.

  21. Stir in sour cream.

To serve, top burritos with Cheesy Green Chili Sour Cream Sauce and desired toppings.

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