Baked Chicken Burritos with Creamy Verde Sauce
Baked Chicken Burritos with Creamy Verde Sauce are a delicious fusion of Tex-Mex comfort and creamy zest. Shredded chicken is wrapped in flour tortillas with beans, rice, and cheese, then baked until crispy and golden. The showstopper? A smooth, tangy green salsa verde and sour cream sauce poured over the top, bubbling hot and packed with flavor. Great for meal prep, freezer-friendly, and family-approved!
Time Required
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 burritos
Ingredients
For the Burritos
2 cups cooked shredded chicken (rotisserie or poached works well)
1 ½ cups cooked rice (white, brown, or Spanish rice)
1 cup black beans or pinto beans, rinsed and drained
1 cup shredded Monterey Jack or cheddar cheese
½ cup salsa (or a few spoonfuls of verde sauce)
½ tsp chili powder
½ tsp cumin
Salt and pepper to taste
6 large flour tortillas (10-inch)
For the Creamy Verde Sauce
1 tbsp olive oil
1 tbsp all-purpose flour
1 cup salsa verde (store-bought or homemade)
½ cup chicken broth
½ cup sour cream (or Greek yogurt)
¼ cup heavy cream or milk (optional for a richer sauce)
Salt and pepper, to taste
Fresh cilantro for garnish
Instructions
Step 1: Prep the Burrito Filling
In a large bowl, mix the shredded chicken, rice, beans, shredded cheese, salsa, chili powder, cumin, salt, and pepper.
Warm tortillas slightly to make them pliable. Fill each with ½ cup of filling, fold in sides, and roll tightly.
Step 2: Bake the Burritos
Preheat oven to 400°F (200°C).
Place burritos seam-side down in a greased baking dish.
Lightly spray or brush the tops with oil. Bake uncovered for 15–20 minutes, or until golden and crisp.
Step 3: Make the Creamy Verde Sauce
In a saucepan, melt butter and whisk in flour to make a roux (1 min).
Slowly whisk in salsa verde and broth, stirring until smooth.
Stir in sour cream and cream/milk. Heat until warm and slightly thickened, but do not boil.
Taste and season with salt and pepper.
Step 4: Assemble and Serve
Pour warm verde sauce over the baked burritos.
Garnish with fresh cilantro, extra cheese, jalapenos, or lime wedges if desired.
Tips
Use leftover chicken, grilled chicken, or store-bought rotisserie for ease.
Want it spicy? Add chopped jalapenos or a few dashes of hot sauce to the filling or sauce.
You can freeze unbaked burritos individually, then bake directly from frozen (add 10–15 minutes).
Add sauteed peppers or onions for extra texture and flavor.
To make gluten-free, use gluten-free tortillas and thicken sauce with cornstarch instead of flour.
Notes
The verde sauce can be made up to 3 days ahead and stored in the fridge.
Substitute sour cream with plain Greek yogurt for a lighter version.
For extra crunch, top the burritos with crushed tortilla chips before baking.
Frequently Asked Questions
Q: Can I use store-bought verde sauce?
A: Yes! Just make sure it’s mild or medium to match your spice preference.
Q: Can I prep this meal ahead of time?
A: Absolutely. Assemble burritos ahead, refrigerate, and bake when ready. Sauce can be made in advance too.
Q: Can I make it vegetarian?
A: Yes. Omit chicken and use extra beans, grilled veggies, or tofu.
Q: What goes well with this dish?
A: Serve with a simple side salad, Mexican street corn, or guacamole and chips.
Q: Can I skip baking the burritos?
A: You can, but baking makes them crispy and brings everything together nicely.
Nutritional Information
Calories: 470
Protein: 27g
Carbohydrates: 38g
Fat: 23g
Saturated Fat: 10g
Fiber: 5g
Sugar: 3g
Sodium: 600mg
Calcium: 20% DV
Iron: 15% DV