These easy, baked, smothered chicken burritos are a comfort food dream. A flavor-packed dinner filled with seasoned rotisserie chicken, refried beans, eooey gooey cheese, then smothered in plenty of green chile enchilada sauce. It’s a delicious way to satisfy your craving for Mexican food. Believe me, you need to make this ASAP!
Easy Chicken Burritos
I couldn’t make up my mind after the new year, whether to make something healthy or to satisfy my craving for comfort food. The cold spell pretty much decided it for me, hence these deliciously, ooey, gooey cheesy chicken burritos covered in a creamy green chile sauce. It was the perfect flavor-packed dinner complete with a homemade Hatch green chile sauce. Of course, you can always take the shortcut and make it easier by subbing a canned green chile sauce for the homemade version.
This smothered chicken burrito casserole is a close cousin to the enchilada, just a bit meatier sure to satisfy the heartiest appetites. Using rotisserie chicken and a canned enchilada sauce makes this a quick and easy dinner for busy weeknights or, go the homemade route, and take a little more time to make this delicious hatch chile enchilada sauce. You won’t be sorry!
These easy chicken burritos are stuffed full of refried beans, seasoned chicken and cheese, then covered with a tasty green enchilada sauce. It’s a complete dinner all in one casserole. I like to serve mine with a little mini bar of all the family’s favorite toppings such as taco sauce, pico de gallo, sour cream, chopped avocado and extra cilantro. Believe me, you need to make this ASAP!
FAQs about Smothered Chicken Burrito Casserole
What is a smothered burrito?
A flour tortilla is stuffed with beans, seasoned chicken, cheese and sometimes rice then rolled, covered with enchilada sauce and baked.
What’s the difference between smothered burritos and enchiladas?
The biggest difference is that a burrito is made with flour tortillas while enchiladas are usually made with corn tortillas.
How do you fold a burrito?
I like to fold in two sides then roll tightly up from the bottom. That makes the tortilla into a little bundle that holds all the filling in.
What to Serve with These Easy Chicken Burritos
I love to place different bowls of toppings and let the family serve themselves. Toppings such as cilantro, pico de gallo or salsa and sour cream. Then I serve the smothered burritos beside Spanish rice and sometimes a salad.
How to Make Smothered Green Chile Chicken Burritos
- In a medium saucepan, sauté onion and garlic in oil for 5-6 minutes. (photo 1)
- Stir in flour and cook til nicely browned, about 2 minutes. (photo 2)
- Whisk in chicken broth. (photo 3)
- Stir til smooth. (photo 4)
- Add hatch chiles, seasonings and diced jalapeno pepper. (photo 5)
- Bring to a boil then reduce heat and simmer for 30 minutes. Leave chunky or place in blender for a smoother sauce. (photo 6)
- Heat 2 tablespoons of vegetable oil in medium saucepan. Add onion and minced garlic and sauté for 5-7 minutes. (photo 7)
- Add chopped rotisserie chicken. (photo 8)
- Sprinkle in seasoning. (photo 9)
- Stir in green enchilada sauce. (photo 10)
Easy to Assemble Baked Chicken Burrito Casserole
- Lay out one warm tortilla. Spread with refried beans, spoon on some of chicken mixture. (photo 1)
- Sprinkle on some shredded cheese. (photo 2)
- Fold top and bottom slightly over filling, turn and roll into a long cylinder shape. Place in prepared pan. Repeat with remaining tortillas. (photo 3)
- Pour Hatch Chile (Green Chile) Sauce over burritos. (photo 4)
- Top with remaining cheese. (photo 5)
- Bake at 350 for 20 minutes. (photo 6)
Place under broiler for a browner, crisper cheese topping. Before serving, sprinkle with some fresh cilantro.
This delicious, warm comfort food is exactly what you need on a cold winter’s day. It’s a flavor packed combo of spicy, cheesy goodness, seasoned rotisserie chicken and refried beans for a dinner everyone will want again and again. Serve it with your family’s favorite sides and let the oohs and aahs begin.
More Mexican Recipes to Love
Breakfast Street Tacos from 2CM
Creamy Beef Enchilada Casserole from 2CM
Tequila Chicken Chili from The Food Blog
Crockpot Chicken Tortilla Soup from 2CM
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- 2 Tablespoons vegetable or olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 1 small rotisserie chicken
- 1 Tablespoon taco seasoning
- 10- oz can green enchilada sauce
- 6 flour tortillas
- 1 can refried beans
- 2-3 cups cheddar cheese shredded
- 1 Tablespoon Oil
- 1/4 cup onion chopped
- 1 garlic clove minced
- 1-1/2 Tablespoon flour
- 1 cup chicken broth more if like sauce a little thinner
- 1/2 cup Hatch chiles roasted and chopped
- 1/8 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon oregano
- 1/2 jalapeno pepper seeded & diced
- Garnish: Cilantro sour cream, pico de gallo
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In a medium saucepan, sauté onion and garlic in oil for 5-6 minutes.
-
Stir in flour and cook til nicely browned, about 2 minutes.
-
Whisk in chicken broth.
-
Add hatch chiles, seasonings and diced jalapeno pepper.
-
Bring to a boil then reduce heat and simmer for 30 minutes.
-
Leave chunky or place in blender for a smoother sauce.
-
Preheat oven to 350 degrees. Prepare a 8x11-inch baking dish by spraying with nonstick spray.
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Heat 2 tablespoons of vegetable oil in medium saucepan. Add onion and minced garlic and sauté for 5-7 minutes.
-
Add chopped rotisserie chicken and green enchilada sauce and simmer on low until chicken has absorbed some of the sauce.
-
Warm tortillas by placing between 2 damp paper towels and heating for 1 minute on high in microwave.
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Lay out one tortilla. Spread with refried beans, spoon on some of chicken mixture and sprinkle on shredded cheese.
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Fold top and bottom slightly over filling, turn and roll into a long cylinder shape. In other words, a nice little burrito bundle. Place in prepared pan. Repeat with remaining tortillas.
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Pour Hatch Chile (Green Chile) Sauce over burritos then top with remaining cheese.
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Bake for 20 minutes or until cheese is melted. To brown top, place under broiler for several minutes.
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Garnish with cilantro and serve with sides of sour cream and pico de gallo or salsa.
FAQs about Smothered Chicken Burrito Casserole
What is a smothered burrito?
A flour tortilla is stuffed with beans, seasoned chicken, cheese and sometimes rice then rolled, covered with enchilada sauce and baked.
What's the difference between smothered burritos and enchiladas?
The biggest difference is that a burrito is made with flour tortillas while enchiladas are usually made with corn tortillas.
How do you fold a burrito?
I like to fold in two sides then roll tightly up from the bottom. That makes the tortilla into a little bundle that holds all the filling in.
