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A close-up shows a delicious Smothered Chicken Burrito topped with melted cheese and flavorful sauce, ready to be enjoyed.

Easy Smothered Chicken Burrito Recipe

This recipe delivers flavorful and satisfying smothered chicken burritos. Tender chicken thighs, a rich homemade sauce, and a generous blanket of melted cheese create a delicious and authentic Mexican-inspired dish perfect for a comforting meal.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil for chicken
  • 2 tbsp olive oil for sauce
  • 1 tsp chili powder for chicken
  • 1 tbsp chili powder for sauce
  • 1/2 tsp cumin for chicken
  • 1 tsp cumin for sauce
  • 1/4 tsp garlic powder for chicken
  • 1/4 tsp onion powder for chicken
  • Salt and pepper to taste
  • 1/2 cup chicken broth for chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for heat
  • 1 tsp sugar
  • 1/2 cup chicken broth for sauce
  • 8 large flour tortillas
  • 2 cups cooked rice Mexican rice recommended
  • 2 cups shredded cheese Monterey Jack, cheddar, or a blend
  • Optional toppings: sour cream, guacamole, pico de gallo

Equipment

  • Large Skillet
  • Measuring spoons
  • Measuring cups
  • Chef's knife
  • Cutting board
  • Fork
  • Oven
  • Baking dish
  • Microwave (optional)
  • Dry skillet (optional)

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken thighs with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  3. Sear chicken on both sides until browned (about 3-4 minutes per side).
  4. Add chicken broth to the skillet, bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until chicken is cooked through and easily shreds with a fork.
  5. Remove chicken from the skillet and shred with two forks. Set aside. Reserve the cooking liquid in the skillet.
  6. In the same skillet (with the reserved chicken cooking liquid), heat olive oil over medium heat.
  7. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  8. Stir in crushed tomatoes, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, cayenne pepper (if using), sugar, salt, and pepper.
  9. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, allowing the flavors to meld. If the sauce becomes too thick, add chicken broth to reach desired consistency.
  10. Preheat oven to 350°F (175°C).
  11. Warm tortillas slightly in the microwave or on a dry skillet to make them more pliable.
  12. Lay a tortilla flat and spread a thin layer of sauce over the center.
  13. Add rice, black beans, shredded chicken, and shredded cheese.
  14. Fold in the sides of the tortilla, then fold the bottom up and over the filling, and roll tightly to form a burrito.
  15. Place the assembled burritos seam-side down in a baking dish.
  16. Pour the remaining sauce evenly over the burritos.
  17. Sprinkle generously with remaining shredded cheese.
  18. Bake for 15-20 minutes, or until the cheese is melted and bubbly and the burritos are heated through.
  19. Garnish with optional toppings like sour cream, guacamole, and pico de gallo and serve.

Notes

For best results, use freshly grated cheese. You can experiment with different cheese blends, such as Oaxaca and asadero, for a more complex flavor. To store leftovers, wrap individual burritos tightly in plastic wrap or foil and refrigerate for up to 3 days. Reheat in the oven or microwave. You can also freeze the burritos for longer storage. Thaw completely before reheating.