Baked Chicken Burritos with Cheesy Green Chili Sauce

Baked Chicken Burritos with Cheesy Green Chili Sauce tastes like your favorite cheesy enchiladas and a loaded burrito had a very delicious, very cozy baby. This recipe works perfectly for busy weeknights or casual entertaining, since you can get it on the table in about 45 minutes. I first made a version of this in a tiny apartment kitchen with one pan and a squeaky oven, and it still came out so good my friends asked for it weekly.

Why Choose This Baked Chicken Burritos with Cheesy Green Chili Sauce

This baked chicken burrito recipe gives you all the flavor of a restaurant-style smothered burrito with simple pantry ingredients. You get juicy chicken, creamy beans, melty cheese, and a tangy, slightly spicy green chili sauce that tastes rich but still feels weeknight-friendly.

You can prep the filling and sauce ahead, then roll and bake when you feel hungry. The recipe also works great for meal prep, since the burritos reheat well and the cheesy green chili sauce thickens and tastes even better the next day.

“These Baked Chicken Burritos with Cheesy Green Chili Sauce taste like something from a cozy neighborhood Mexican spot, but my kids keep asking how I snuck them out of the oven at home. ★★★★★”

Ingredients You’ll Need

For the chicken burrito filling

• 2 cups cooked shredded chicken

  • Rotisserie chicken saves time and adds flavor.
  • Leftover grilled or roasted chicken works great too.

• 1 tablespoon olive oil or neutral oil

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon dried oregano

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

• 1 can (15 ounces) black beans, drained and rinsed

  • Pinto beans or refried beans also work.

• 1 cup cooked rice

  • Leftover rice from takeout or meal prep works perfectly.
  • Brown rice or cilantro-lime rice both taste great here.

• 1 can (4 ounces) diced green chiles, mild or hot

• ½ cup corn kernels, fresh, canned, or frozen (no need to thaw)

• 1 cup shredded cheese, such as Monterey Jack, pepper jack, or a Mexican blend

For the cheesy green chili sauce

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups low-sodium chicken broth

• 1 cup sour cream

  • Full-fat sour cream gives the smoothest texture, but light sour cream still works.

• 1 can (7 to 8 ounces) diced green chiles

  • I like Hatch brand when I find it, but store brands usually taste great too.

• 1 teaspoon ground cumin

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

• 1½ cups shredded cheese

  • Use a good melting cheese like Monterey Jack, pepper jack, or a Mexican blend.
  • Pre-shredded cheese saves time, but freshly grated cheese melts a bit smoother.

For assembling and baking

• 8 large flour tortillas (burrito size, 10-inch)

  • Use soft, pliable tortillas so they roll easily.

• 1–1½ cups shredded cheese for topping

• Chopped fresh cilantro, for garnish

• Sliced green onions, for garnish

• Lime wedges, for serving

Helpful equipment

• Large skillet
• Medium saucepan
• 9×13-inch baking dish
• Whisk
• Cutting board and knife
• Cheese grater (if you grate your own)
• Foil for covering the baking dish

Tips & Tricks

• Warm tortillas briefly in a skillet or microwave so they roll without cracking.
• Use rotisserie chicken when you feel short on time, and season it well in the pan so it tastes homemade.
• Drain beans well so the filling stays thick and the burritos do not turn soggy.
• Spread a thin layer of sauce in the baking dish so the burritos do not stick and the bottoms stay saucy.
• Roll burritos tightly and tuck in the sides so the filling stays put while baking.
• Shred cheese from a block when you want extra melty sauce, since bagged cheese often includes anti-caking starch.
• Taste the green chili sauce before you pour it and adjust salt, pepper, or cumin as needed.
• Cover the dish with foil for the first part of baking so the tortillas stay soft, then uncover to brown the cheese.
• Let the burritos rest 5 to 10 minutes after baking so the filling sets slightly and slices more neatly.
• Add extra diced green chiles or a pinch of cayenne if you prefer a spicier cheesy green chili sauce.

How to Make Baked Chicken Burritos with Cheesy Green Chili Sauce

Step 1: Make the chicken filling

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 3 to 4 minutes until it softens and turns translucent. Stir in the garlic and cook 30 seconds until it smells fragrant.

Add the shredded chicken, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well so the spices coat the chicken evenly. Cook 2 to 3 minutes so the flavors blend and the chicken heats through.

Add the black beans, rice, diced green chiles, and corn to the skillet. Stir everything together and taste for seasoning, then adjust salt and pepper if needed. Turn off the heat and stir in 1 cup shredded cheese until it melts into the warm filling.

Step 2: Prepare the cheesy green chili sauce

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 to 2 minutes, whisking constantly, until the mixture turns slightly golden and smells toasty. You want to cook out the raw flour taste but not brown it deeply.

Slowly pour in the chicken broth while you whisk, and keep whisking until the mixture looks smooth. Bring it to a gentle simmer and cook 3 to 4 minutes until it thickens to a gravy-like consistency. Lower the heat to medium-low.

Whisk in the sour cream until the sauce looks smooth and creamy. Stir in the diced green chiles, cumin, garlic powder, onion powder, salt, and pepper. Let the sauce bubble gently for 2 to 3 minutes, then stir in 1½ cups shredded cheese until it melts and the sauce turns thick and cheesy.

Taste the cheesy green chili sauce and adjust seasoning to your liking. If it tastes too thick, thin it with a splash of broth or water. Turn off the heat and set the sauce aside while you assemble the burritos.

Step 3: Assemble the burritos

Preheat your oven to 375°F. Spread about ½ cup of the cheesy green chili sauce in the bottom of a 9×13-inch baking dish. This thin layer keeps the tortillas from sticking and adds flavor to the bottoms.

Warm the tortillas so they feel soft and flexible. You can wrap them in a damp paper towel and microwave 30 to 45 seconds, or heat them briefly in a dry skillet. Keep them covered with a clean towel so they stay warm while you work.

Place one tortilla on a flat surface. Spoon a generous amount of chicken filling in a line down the center, leaving space at the edges. Fold the sides in over the filling, then roll from the bottom up into a tight burrito.

Place the burrito seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling. Nestle the burritos close together so they support each other and hold their shape.

Step 4: Smother with sauce and cheese

Pour the remaining cheesy green chili sauce evenly over the burritos. Make sure you cover all the tortillas so they bake up soft and saucy. Sprinkle 1 to 1½ cups shredded cheese over the top.

Cover the baking dish loosely with foil, tenting it slightly so the cheese does not stick. You can spray the underside of the foil with a little cooking spray if you feel extra cautious. Place the dish in the preheated oven.

Step 5: Bake until bubbly and golden

Bake the covered burritos for 15 minutes so everything heats through. Remove the foil and bake another 10 to 15 minutes until the cheese on top melts and turns lightly golden and the sauce bubbles around the edges. If you want extra color, you can broil the top for 1 to 2 minutes, but watch closely so the cheese does not burn.

Take the dish out of the oven and let the baked chicken burritos rest 5 to 10 minutes. This short rest helps the filling settle and makes serving easier. Sprinkle with chopped cilantro and sliced green onions, then serve with lime wedges on the side.

What to Serve with Baked Chicken Burritos with Cheesy Green Chili Sauce

These Baked Chicken Burritos with Cheesy Green Chili Sauce already bring a full meal vibe, but a few easy sides turn dinner into a feast. I like to add a simple green salad with crisp lettuce, tomato, and avocado with a limey dressing. Mexican-style rice or cilantro-lime rice pairs nicely with the cheesy green chili flavors. You can also serve tortilla chips with salsa, pico de gallo, or guacamole, plus a big pitcher of iced tea, agua fresca, or sparkling water with lime.

Storage Options

• Store leftover baked chicken burritos in an airtight container in the fridge for up to 3 days.
• Keep extra cheesy green chili sauce in a separate container in the fridge for up to 4 days if you did not pour it all on.
• Freeze individual burritos (sauce and all) tightly wrapped in foil, then in a freezer bag, for up to 2 months.
• Reheat in the oven at 350°F, covered, until hot in the center, about 20 to 25 minutes from the fridge or 30 to 35 minutes from frozen.
• Reheat single portions in the microwave in 1-minute bursts, covered, until hot, then add a spoonful of extra sauce if you have it to keep everything moist and cheesy.