There’s nothing quite like gathering around the table to dig into a platter of Smothered Baked Chicken Burritos. This bold, hearty dish layers tender seasoned chicken with creamy cheese, zesty black beans, and fluffy rice, all swaddled in a soft tortilla and drenched with enchilada sauce. It’s the ultimate comfort food that brings everyone running, whether you’re hosting a dinner party or simply craving a flavorful, fuss-free weeknight meal.

Smothered Baked Chicken Burritos Recipe - Recipe Image

Ingredients You’ll Need

Putting together Smothered Baked Chicken Burritos is refreshingly simple, and every ingredient plays a key role in creating that irresistible depth of flavor and texture. These kitchen staples blend together for something far more than the sum of their parts!

Cooked shredded chicken: The heart of our filling, adding protein and tenderness—leftover rotisserie chicken is perfect!
Cooked rice: Gives the burritos satisfying heft and soaks up all the saucy goodness inside.
Canned black beans (rinsed and drained): Adds a creamy bite while bringing fiber and a bit of earthiness into the mix.
Shredded cheddar or Mexican cheese blend: Provides richness and brings the filling together with gooey deliciousness.
Sour cream: Delivers a slight tang and keeps every bite creamy and moist.
Cumin: Lends a smoky, warm note that’s utterly essential for that Tex-Mex flair.
Chili powder: Gives your burritos just the right kick and deepens the flavor.
Garlic powder: Rounds everything out with aromatic, savory undertones.
Salt & black pepper: The classic duo to balance and enhance all the other flavors.
Large flour tortillas: The soft, pliable cocoon holding all your delicious filling together—go for the biggest ones you can find!
Red enchilada sauce: Bathes the burritos in a tomatoey, spiced blanket that bubbles up in the oven.
Shredded cheese (for topping): A final layer of irresistible meltiness—crucial for that picture-perfect, golden top.
Chopped cilantro and green onions (optional): Freshness and color to really make your Smothered Baked Chicken Burritos pop at the table.

How to Make Smothered Baked Chicken Burritos

Step 1: Prep and Preheat

Begin by preheating your oven to 375°F (190°C). While the oven warms up, grease your favorite 9×13-inch baking dish (glass, ceramic, or metal all work just fine). This way, nothing sticks, and you’re set for easy cleanup.

Step 2: Mix the Filling

Grab a large bowl and toss in your shredded chicken, cooked rice, black beans, cheese, sour cream, cumin, chili powder, garlic powder, salt, and pepper. Use a big spoon (or your hands!) to combine everything until it’s homogenous and you get that feeling of anticipation—flavors mingling, cheese just beginning to melt from the warmth of the rice. If you like things hotter, toss in some diced jalapeños or hot sauce!

Step 3: Assemble the Burritos

Lay out your flour tortillas on a work surface. Spoon the filling mixture evenly into the center of each one (about one heaping scoop per tortilla). Fold in the sides and roll them up snugly—don’t worry if they’re bulging a bit, that just means you’ve packed them well. Put each burrito seam-side down in your prepared baking dish.

Step 4: Smother and Cheese

Pour the enchilada sauce right over the top of your neatly lined-up burritos. It’s okay if the sauce pools a little at the edges—this is what will make those edges delightfully saucy. Sprinkle that final half-cup of shredded cheese all over the top until it’s well blanketed.

Step 5: Bake

Slip the pan into the oven, covered with foil, and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, so the cheese gets golden, bubbly, and utterly irresistible. The aroma is your cue that dinner is almost ready!

Step 6: Garnish and Serve

Let the burritos cool just a minute or two, then finish with loads of chopped cilantro and sliced green onions if you like. These bright garnishes really wake up all those rich flavors—Smothered Baked Chicken Burritos never looked better!

How to Serve Smothered Baked Chicken Burritos

Garnishes

A final flourish of freshness goes a long way. Sprinkle a generous handful of chopped cilantro and a scattering of sliced green onions over the piping-hot burritos just before serving. For even more zing, offer wedges of lime, a dollop of guacamole, or a drizzle of crema—whatever makes your heart (and plate) happiest!

Side Dishes

Complete your Smothered Baked Chicken Burritos feast with simple, vibrant sides. Think: a crisp green salad, cilantro-lime rice, Mexican street corn, or a giant bowl of chips and salsa. Each one balances the richness and keeps dinner fun and varied.

Creative Ways to Present

Stack your burritos in a big rustic platter for that family-style “dig in” moment, or plate each one individually with a pretty swirl of sauce and a colorful sprinkle of veggies. For parties, slice burritos in half and arrange with toothpicks for irresistible bite-sized portions!

Make Ahead and Storage

Storing Leftovers

Leftover Smothered Baked Chicken Burritos are a gift to your future self. Store any extras in an airtight container in the fridge—they’ll stay delicious for up to three days. Don’t forget to spoon over a bit of leftover sauce to keep them moist!

Freezing

To freeze, wrap each cooled, cooked burrito individually in foil or plastic wrap, then tuck them all into a freezer bag. They’ll keep beautifully for up to three months. When you’re ready to enjoy, let them thaw in the fridge before reheating.

Reheating

Warm up Smothered Baked Chicken Burritos in the oven at 350°F until heated through and cheesy (about 20 minutes if thawed, longer if frozen), or microwave individually with a damp paper towel for quick lunches on busy days.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely—rotisserie chicken is a delicious time-saver and adds extra flavor to your Smothered Baked Chicken Burritos. Just shred and stir it right into the filling!

How can I make these vegetarian?

Swap the shredded chicken for roasted vegetables like bell peppers, zucchini, or mushrooms. You can also add more beans or use quinoa for extra protein and texture.

Is it possible to make these burritos gluten-free?

Definitely! Just substitute the flour tortillas with your favorite gluten-free tortillas and double-check that your enchilada sauce is gluten-free as well.

What’s the best way to keep the burritos from getting soggy?

Drain your beans well and don’t overload the filling with too much sour cream or sauce inside—most of the sauce should go on top. Baking uncovered for the last 10 minutes also helps the tops crisp up beautifully.

Can I assemble Smothered Baked Chicken Burritos in advance?

Yes, you can roll and arrange the burritos in your baking dish, then cover and refrigerate up to 24 hours ahead. Add the sauce and cheese topping just before baking to keep everything fresh and flavorful.

Final Thoughts

Whether you’re chasing cozy weeknight comfort or hoping to impress a crowd, Smothered Baked Chicken Burritos promise pure joy in every bite. Give them a try—you may just find yourself coming back for seconds, thirds, and a whole new family favorite!

Smothered Baked Chicken Burritos Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 burritos 1x
Diet: Non-Vegetarian

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Description

These Smothered Baked Chicken Burritos are a delicious and satisfying meal that’s perfect for a family dinner. Packed with tender shredded chicken, rice, black beans, and gooey cheese, all smothered in a flavorful enchilada sauce, these burritos are sure to be a hit!

Ingredients

Scale

For the Burritos:

2 cups cooked shredded chicken
1 cup cooked rice
1 cup canned black beans (rinsed and drained)
1 cup shredded cheddar or Mexican cheese blend
1/2 cup sour cream
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 large flour tortillas

For Topping:

1 (10 oz) can red enchilada sauce
1/2 cup shredded cheese
Chopped cilantro and sliced green onions (for garnish, optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the filling: In a large bowl, mix the shredded chicken, rice, black beans, cheese, sour cream, cumin, chili powder, garlic powder, salt, and pepper until well combined.
Assemble the burritos: Divide the filling evenly among the flour tortillas. Roll them tightly and place seam-side down in a greased baking dish.
Top with sauce and cheese: Pour the enchilada sauce over the burritos and sprinkle with shredded cheese.
Bake: Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the cheese is melted and bubbly.
Serve: Garnish with cilantro and green onions before serving, if desired.