Smothered Baked chicken burritos

Smothered Baked Chicken Burritos

From Carlsbad Cravings HERE (I added the Mexican rice and black beans)

Baked Chicken Burritos AKA "skinny chimichangas" are restaurant delicious without all the calories!  These Chicken Burritos are made super easy by stuffing them with the BEST slow cooker Mexican chicken, baking to golden perfection and smothering in most incredible Cheesy Green Chili Sour Cream Sauce.  You can make the chicken and sauce ahead of time and then reheat for crazy fast assembly! 

6 Servings

INGREDIENTS Baked Chicken Burritos 1 Recipe Slow Cooker Mexican Chicken (Need about 3 cups) or 3 c pulled pork 1 can black beans, drained 1 recipe Mexican Rice 6 burrito size tortillas  1 cup shredded sharp cheddar cheese Cotija cheese (optional) olive oil or nonstick cooking spray Cheesy Green Chili Sour Cream Sauce 2 tablespoons olive oil 1 tablespoon butter 3 tablespoons flour 2 cups low sodium chicken broth, warmed 1/2 teaspoon cumin 1/4-1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup sour cream 1/2 4 oz. can mild chopped green chilies, or more to taste 1/2 cup shredded sharp cheddar cheese Hot sauce to taste (optional) Optional Toppings Tomatoes Avocados/guacamole cilantro salsa INSTRUCTIONS Prepare Mexican Chicken according to recipe directions. Drain any excess liquid from chicken. (if using leftover, heat a little) Prepare rice according to directions. Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a 1/2 cup chicken filling, 1/2 c rice, and 1/4 c of black beans (finish the can between the 6) to each tortilla, top with desired amount of cheese and roll up burrito style. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18-20 minutes or until golden.  Meanwhile, prepare Sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes. Reduce heat to low then gradually whisk in chicken broth. Add spices and bring to a simmer while stirring until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese until melted then sour cream. Add hot sauce to taste (optional). To serve, top burritos Cheesy Green Chili Sour Cream Sauce and desired toppings. RECIPE NOTES *Raw/undercooked tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully! **Total time does not include Slow Cooker Mexican Chicken