Smothered Chicken Burritos Recipes

SMOTHERED BURRITOS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder; bring to a boil. Reduce heat to medium-low and simmer. Stir refried beans into beef mixture and cook until heated through, about 5 minutes.
• Mix cream of mushroom soup and sour cream together in a bowl.
• Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
• Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

SMOTHERED BURRITOS

Steps:

• Preheat oven to 375°. In a small bowl, mix enchilada sauce and salsa verde., In a large skillet, cook beef over medium heat until no longer pink, 8-10 minutes, breaking into crumbles; drain. Stir in 1/2 cup sauce mixture., Spoon 2/3 cup beef mixture across center of each tortilla; top each with 3 tablespoons cheese. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour remaining sauce mixture over top; sprinkle with remaining 3/4 cup cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.

CREAMY SMOTHERED CHICKEN BURRITOS

Steps:

• Preheat oven 350°(fahrenheit).
• Coat a 9 X 13 pan with non stick cooking spray.
• Whisk cheddar cheese soup and sour cream together in a large bowl until smooth.
• Stir in chicken and green chile salsa until blended.
• Add salt and pepper to taste.
• Place 1/4 cup chicken filling in center of each tortilla and roll up, folding in the ends when you get to the halfway point.
• Place burritos seam side down in pan.
• In a separate bowl mix together the cream of chicken, sour cream, soup, milk and green chilies until blended.
• Pour over burritos in the pan.
• Top with shredded cheese.
• Bake at 350° for 35-40 minutes until hot and bubbly.

SMOTHERED CHICKEN BURRITOS

Steps:

• 1. Place chicken (does not need to be thawed), cream cheese, beans, corn, tomatoes, taco sauce, and chilies in slow cooker; cover and cook on low for 6 hours. Stir every 2 hours or so.
• 2. Remove chicken pieces from crockpot and set aside on cutting board. It's ok if some of the beans, etc is mixed in.(Leave heat on low in crockpot.) Shred chicken. Salt and pepper to taste.
• 3. Whisk flour into sauce in hot crockpot until well combined and mixture thickens. Cover and turn off crock.
• 4. Preheat oven to 350 degrees F. Lightly spray a 13x9 casserole dish with nonstick spray.
• 5. Cook rice per package directions. Add to shredded chicken mixture; stir to combine.
• 6. Fill the 5 extra large tortillas with chicken mixture; fold burrito style and place in prepared casserole pan. Ladle thickened sauce from crock over the burritos in dish. Cover entire dish with shredded cheese of choice.
• 7. Bake in preheated oven for 22 minutes. Turn broiler on and broil for 3 minutes until cheese is bubbly and lightly browned. Remove from oven and serve with lettuce, sour cream, avocado and any other toppings of your choice.