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Baked Chicken Burritos with Creamy Green Chile Sauce

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Baked Chicken Burritos with Creamy Green Chile Sauce are warm, cheesy burritos stuffed with seasoned chicken, rice, and beans, smothered in a tangy, creamy green chile sauce, then baked until bubbly — a comforting, crowd‑pleasing dinner that’s easy to assemble and full of flavor.

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

Instructions

  1. Preheat the oven to 375 °F (190 °C) and lightly grease a baking dish.
  2. In a large bowl, combine shredded chicken, cooked rice, beans, 1 cup shredded cheese, cumin, garlic powder, chili powder, salt, and pepper.
  3. Place a generous scoop of filling onto each tortilla, roll up tightly, and place seam‑side down in the baking dish.
  4. To make the sauce: melt butter in a saucepan over medium heat, whisk in flour to make a roux, cook 1–2 minutes.
  5. Gradually whisk in chicken broth, then stir in sour cream, diced green chiles, and garlic powder. Simmer until smooth and slightly thickened.
  6. Pour the green chile sauce evenly over the burritos, then sprinkle remaining shredded cheese on top.
  7. Bake uncovered for 20–25 minutes, or until cheese is melted, sauce is bubbly, and burritos are heated through.
  8. Let rest a few minutes after baking, then garnish with cilantro, green onions, or avocado if desired. Serve warm.

Notes

  • You can add sautéed onions, bell peppers, or corn to the filling for extra veggies and flavor.
  • To lighten up: use Greek yogurt instead of sour cream and reduced‑fat cheese.
  • For a quicker option, use store‑bought green chile enchilada sauce instead of making the sauce from scratch — stir in a bit of sour cream for creaminess.
  • If the filling seems wet, drain beans well and avoid over‑saucing before baking to prevent soggy tortillas.
  • These burritos are great for make‑ahead meals: assemble, cover, and refrigerate, then bake when ready. You can also freeze unbaked burritos (without sauce), then add fresh sauce before baking.

Nutrition

Find it online: https://cookedbymaya.com/baked-chicken-burritos-with-creamy-green-chile-sauce/