Name: Baked Chicken Burritos with Creamy Green Chile Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Tex‑Mex / American
Ingredients: 3 cups shredded cooked chicken (rotisserie or cooked, shredded); 2 cups cooked rice; 1 can (15 oz) black beans or pinto beans, drained and rinsed; 1 ½ cups shredded cheese (cheddar, Monterey Jack, or blend); 6 large flour tortillas (burrito‑size); 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon chili powder; Salt and black pepper, to taste; For the creamy green chile sauce:; 2 tablespoons butter; 2 tablespoons all‑purpose flour; 1 cup chicken broth; 1 cup sour cream (or Greek yogurt for lighter version); 1 can (4 oz) diced green chiles, drained; 1/2 teaspoon garlic powder; Extra 1/2 cup shredded cheese (for topping); Optional toppings: chopped cilantro, green onions, avocado slices

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Baked Chicken Burritos with Creamy Green Chile Sauce is one of my favorite comfort food dinners—warm, cheesy, and packed with flavor in every bite. These burritos are filled with seasoned chicken, rice, and beans, then smothered in a creamy, tangy green chile sauce and baked until bubbly. It’s the perfect weeknight meal when I want something satisfying but still easy to put together.

Why You’ll Love This Recipe

I love this recipe because it takes classic burritos and gives them a cozy, baked twist with an irresistible creamy sauce. The filling is simple but flavorful, and the sauce adds just the right amount of spice and richness. I can prep everything ahead of time, and the oven does the rest. Plus, they’re hearty enough to feed a crowd and perfect for leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the burritos:

Shredded cooked chicken (rotisserie works great)
Cooked rice
Black beans or pinto beans, drained and rinsed
Shredded cheese (cheddar, Monterey Jack, or a blend)
Flour tortillas (large, burrito size)
Cumin, garlic powder, and chili powder (for seasoning)
Salt and black pepper

For the creamy green chile sauce:

Butter
All-purpose flour
Chicken broth
Sour cream
Diced green chiles (canned)
Garlic powder
Shredded cheese (for the top)

Directions

I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
In a large bowl, I mix the shredded chicken, rice, beans, cheese, and seasonings until well combined.
I spoon the filling onto each tortilla, roll them up tightly, and place them seam-side down in the baking dish.
To make the sauce, I melt butter in a saucepan, whisk in the flour to make a roux, and cook for 1–2 minutes.
I slowly whisk in the chicken broth, then add the sour cream, green chiles, and garlic powder. I let it simmer until thick and creamy.
I pour the sauce evenly over the burritos and sprinkle more cheese on top.
I bake uncovered for 20–25 minutes, or until the cheese is melted and everything is hot and bubbly.
I let them rest for a few minutes before serving, topped with fresh cilantro, green onions, or avocado if I have them.

Servings and timing

This recipe makes about 6 burritos, serving 4–6 people. It takes 20 minutes to prep and 25 minutes to bake, so dinner is ready in around 45 minutes.

Variations

Sometimes I add sautéed onions and bell peppers to the filling for extra flavor. I’ve also swapped the chicken for shredded beef, ground turkey, or even roasted vegetables. For a spicier version, I add jalapeños or hot green chiles to the sauce. And when I want to lighten it up, I use Greek yogurt instead of sour cream and low-fat cheese.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover them with foil and warm in the oven at 350°F (175°C) until heated through. They also reheat well in the microwave, though the oven keeps the tortillas from getting too soft. I don’t usually freeze them once the sauce is added, but I’ve frozen the filled, unbaked burritos for later and added the sauce fresh when baking.

FAQs

Can I make these ahead of time?

Yes, I assemble the burritos and store them in the fridge. I make the sauce separately and add it just before baking. It’s a great make-ahead dish.

What tortillas work best?

I use large flour tortillas because they roll up easily and hold the filling without tearing. I avoid thin or small tortillas for this recipe.

Can I use store-bought green chile sauce?

Yes, when I’m short on time, I use a jarred green chile enchilada sauce and stir in a bit of sour cream for creaminess.

How do I keep the burritos from getting soggy?

I make sure the filling isn’t too wet and bake them uncovered so the tops get slightly crisp under the sauce and cheese.

What can I serve with these?

I usually serve them with a side of Mexican rice, tortilla chips and salsa, or a simple green salad to round out the meal.

Conclusion

Baked Chicken Burritos with Creamy Green Chile Sauce are a delicious, satisfying twist on a classic. The creamy, tangy sauce takes them over the top, and the baked finish adds just the right texture. Whether I’m feeding a hungry family or prepping dinner ahead of time, this dish is always a crowd-pleaser and one I come back to again and again.