Burritos are one of the greatest foods in the world. Enchiladas are one of the greatest foods in the world. So you know what makes perfect sense? Merging the two concepts into one beautiful Smothered Baked Burrito. They’re saucy and super special, thanks to a simple but creamy sauce that, well, smothers them. And while smothering isn’t always the most pleasant thing, this is an instance where you’re definitely going to welcome it.
The filling here is super simple but super tasty too. I’ve used shredded chicken here, but you really could extend this idea to a burrito filled with anything your heart desires. That being said, it’s a great use for chicken leftovers and all you have to do is doctor it up with a little bit of cumin and green chilies.
Oh, some cheese too, but most of the magic is in the sauce.
Roll up those burritos and place them in a baking dish and give them a head start in the oven to heat up while you work on the sauce. Whisk some flour into some olive oil and butter, and once the flour taste has had a chance to cook out, whisk in some chicken broth and a little more cumin and the rest of the can of green chilies.
Once it starts to bubble and thickens up a bit, it’s time to make things creamy. That’s done with sour cream and shredded cheddar cheese. It’s not an overwhelmingly cheesy sauce, but it’s just enough to taste mighty comforting and it has a little bit of tang too.
Coat those burritos like they have a nice little creamy sauce blanket and pop the whole dish back in the oven for just about 10 minutes. You don’t need a crispy broiled sauce… you want this to stay silky and creamy as can be. Enjoy!
Smothered Baked Burritos
For the burritos:
- 6 large flour tortillas
- 2 cups chicken, cooked and shredded
- 1/2 teaspoon ground cumin
- 1 (4 oz) can chopped green chilies, divided
- 1 cup sharp cheddar cheese, grated
For the sauce:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 cup sour cream
- 1/2 cup sharp cheddar cheese, grated
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Preheat oven to 400°F and grease a 9x13-inch baking dish with nonstick spray.
- To a medium bowl, add the chicken. Season with salt, pepper, cumin, and half the can of green chilies and stir to combine. Reserve the remaining green chilies for the sauce.
- Add about 1/2 cup filling to each tortilla, top with cheese, and roll up each tortilla, burrito style. Place in baking dish and repeat with remaining tortillas and filling.
- Place in oven and bake 15 minutes.
- Meanwhile, prepare the sauce:
- Add butter and olive oil to a medium saucepan over medium heat. Whisk in flour and cook 2 minutes, stirring constantly.
- Gradually whisk in chicken broth, then stir in cumin and remaining green chilies. Bring to a simmer and cook until thickened, stirring frequently.
- Remove from heat, then stir in sour cream and cheddar cheese. Season to taste with salt and pepper.
- Pour sauce over burritos, then return to oven for 10 minutes. Enjoy!
Recipe adapted from Carlsbad Cravings.