SMOTHERED BAKED CHICKEN BURRITOS

This recipe came from carlsbadcravings.com, and Stef blogged these recipes a few weeks ago, but she didn’t combine them into a burrito, which we did. It’s almost like a chimichanga, except we slathered them in canola oil and kosher salt and oven baked them instead of deep fried them. Emma and Hadley LOVED these. They were quite good, and I would highly recommend this recipe—it gets a 7.7. The sauce was completely good, but kind of like a recipe I used to make when we were first married. It’s like comfort food, but it’s not overly gourmet. That being said, I would make it again. Anyway, I put my change below in bold, some of which are Stef’s changes as well.

• Baked Chicken Burritos
• 1 recipe Slow Cooker Mexican Chicken
• 6 burrito size tortillas (I prefer raw/undercooked tortillas)* We used the uncooked Costco kind and cooked them until they were barely done
• shredded sharp cheddar cheese (about 1 cup) We used pepperjack cheese
• olive oil or nonstick cooking spray
• 
  Cheesy Green Chili Sour Cream Sauce
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 tablespoons flour
• 2 cups low sodium chicken broth, warmed
• 1/2 teaspoon cumin I would double this and maybe even add some additional spices
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup sour cream
• 1/2 of a 4 oz. can mild chopped green chilies or more to taste We used a whole can
• 1/2 cup cheddar cheese
• Hot sauce to taste (optional)
• 
  Optional Toppings
• Tomatoes
• Avocados/guacamole
• Cilantro
• salsa
• tortilla strips or chips

Essentially you bake at 400 for about 18 minutes and then add the sauce.

Slow Cooker Mexican Chicken

• 2 pounds chicken breasts I only did 2 chicken breasts and added some beans
• 1 tablespoon olive oil
• 1/2 cup mild salsa (medium if you like spicy) We did medium
• 3-4 tablespoons brown sugar** We used 2 Tbs. 
• 1 4 oz. can mild green chilies
• 1 14.5 oz. can diced tomatoes, drained
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground chipotle chili pepper (optional for more heat) We put this in, but it was too much. I would go with 1/4 tsp. tops
• 1/2 teaspoon dry oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper I did much less
• 1 teaspoons liquid smoke* I did not add this
• hot sauce to taste I did not add this

You cook it on high for 2-4 hours or low for 6-7 hours, essentially until it shreds. My chicken was a bit runny, so I might drain it. Also, mine didn't have enough chicken because I only did 2 chicken breasts, but I did add some black beans which I would do again. In other words, there is a lot of sauce, so don’t skimp on what you add.
Directions can be found at links below:

Recipe retrieved 2/17/16 from http://www.carlsbadcravings.com/smothered-baked-chicken-burritos-recipe/
Recipe retrieved 2/17/16 from  http://www.carlsbadcravings.com/easy-slow-cooker-shredded-mexican-chicken-recipe/