I LOVE smothered chicken burritos. 🙂
Lots of sauce, carby tortillas, chicken, veggies, cheese, and TOPPINGS!
This is my simple recipe for smothered burritos. And just to clarify, you do NOT need Green Chile to make it. A large can of green enchilada sauce (such as Las Palmas, 28oz.) will substitute just fine.
According to my friend Adrian, if the food is ‘smothered’ it’s not Mexican food. So for the record, this is NOT Mexican food. It’s just dinner food. Tara’s dinner food.
DELIOUS DINNER FOOD
The key ingredients include chicken, tortillas, cheese, salsa and sauce.
I chose not to use black beans after I took the pic. 🙂
The recipe calls for 2 cups of diced or shredded chicken but you can use whatever kind of chicken you want. Sometimes I use rotisserie chicken, and other times I use baked/chopped chicken breast. This time I went with leg quarters pan fried and then shredded with a fork.
My recipe also calls for one cup of salsa. I was out of salsa so I whipped up pico de gallo using garden tomatoes, red onion, cilantro, lime, cumin and garlic salt.
Okay, I have everything I need to make the burrito filling. Now’s the time to preheat the oven to 350* F.
In a large bowl combine the chicken, cream cheese, shredded cheese, salsa, and seasonings. Mix it up really well and then, with your out of focus camera, take a picture of it.
It’s time to assemble the burritos. BUT FIRST! Grease a large baking dish (13×9), and put down a thin layer of sauce.
Spoon about 1/4 up of the mixture into each tortilla. You will get 7-8 burritos out of it.
Lucky # 7.
Now cover the burritos with the remaining sauce and bake uncovered for 20 minutes.
Once done baking, plate your burrito and make sure to ladle on extra sauce! This way you can say you really SMOTHERED the burrito. <<Cheesy, I know. 🙂
Next top with shredded cheese and any other toppings you prefer. I like sour cream, cilantro and avocado.
This “Not Mexican” food pairs great with beans and rice.
”They make a ‘burrito-ful’ trio.” – 😛
Smothered Chicken Burritos
- 7-8 large Flour Tortillas
- 2 cups Shredded Chicken
- 1 cup Salsa
- 4 ounces (half block) room temp Cream Cheese
- 4 ounces (half block) shredded Cheese (Mont. Jack, Cheddar, etc.)
- 1/2 teaspoon Salt
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 3 1/2 – 4 cups Green Chile (or 28oz. Can Green Enchilada Sauce)
- Toppings: Cilantro, Sour Cream, Avocado, Lettuce, Tomato, etc.
Preheat oven to 350* F. Grease a large 13×9 inch baking pan. Lay down a thin layer of sauce in the bottom of the baking pan.
In a large bowl combine chicken and cream cheese. Mix well. Now add the shredded cheese, salsa, salt, cumin, garlic powder and onion powder. Mix well. Spoon about 1/4 up of the mixture into each tortilla, roll and place in the pan. Repeat with the remaining tortillas. Lastly, pour the remaining sauce over the burritos and bake uncovered for roughly 20 minutes.
Once the burritos are done baking and plated, spoon some extra sauce on top to “smother” them. Sprinkle with shredded cheese and your preferred toppings. This pairs well with beans and rice. Enjoy! 🙂 xoxo