Famous Creamy Cheesy Chicken Burrito Bake
These creamy cheesy chicken burritos are filled with shredded chicken, tender potatoes, onion, garlic, and mixed vegetables, then rolled in flour tortillas and smothered in a rich cheddar cream sauce with Hatch chiles. Topped with mozzarella and Mexican cheese blend, the burritos are baked until bubbling, melted, and lightly golden.
Ingredients
- Oil For cooking the filling
- 12 Flour tortillas
- 2 Chicken breasts, cooked and shredded
- 1 cup Potatoes, cooked
- 1/2 White onion, chopped
- 3 Garlic cloves
- 1 1/2 cups Mixed vegetables
- 1 tablespoon Butter For the filling
- 1/2 tablespoon Ground cumin
- 1/2 tablespoon Chicken bouillon For the filling
- 1 teaspoon Black pepper
- 1 tablespoon Butter For the creamy sauce
- 3 cups Medium cheddar cheese, shredded For the creamy sauce
- 2 cups Heavy whipping cream
- 1 cup Warm water
- 1 can Hatch chiles Can size not specified
- 1/2 tablespoon Chicken bouillon For the creamy sauce
- 1 can Cream of chicken soup Optional; can size not specified
- 1 cup Mozzarella cheese For topping
- 1/2 cup Mexican cheese blend For topping
Instructions
- Preheat the oven to 380°F.
- Heat a little oil and 1 tablespoon butter in a skillet over medium heat.
- Add the chopped white onion and garlic cloves and cook until softened and fragrant.
- Add the shredded chicken, cooked potatoes, mixed veggies, ground cumin, chicken bouillon, and black pepper.
- Stir everything together and continue cooking until the chicken, vegetables, and potatoes are evenly seasoned and heated through.
- Remove the filling from the heat and set aside while preparing the creamy sauce.
- Melt 1 tablespoon butter in a separate pan over medium-low heat.
- Add the warm water and 1/2 tablespoon chicken bouillon and stir until combined.
- Pour in the heavy whipping cream and heat gently while stirring.
- Gradually add the shredded cheddar cheese, stirring continuously until all the cheese has melted and the sauce is smooth, thick, and creamy.
- Add the Hatch chiles and stir until evenly distributed throughout the sauce.
- If using the optional cream of chicken, add it to the sauce and stir thoroughly until completely smooth and incorporated.
- Divide the prepared chicken filling evenly among the 12 flour tortillas.
- Fold in the sides of each tortilla and roll tightly to form burritos.
- Arrange all 12 rolled burritos seam side down in a baking dish.
- Pour the creamy cheddar sauce generously and evenly over the burritos, making sure they are well covered.
- Sprinkle 1 cup mozzarella cheese evenly over the sauce.
- Sprinkle 1/2 cup Mexican cheese blend evenly over the mozzarella.
- Place the baking dish in the preheated oven.
- Bake at 380°F for 15 to 20 minutes until the creamy sauce is bubbling and the cheese topping is completely melted and lightly golden.
- Remove the burrito bake from the oven and allow it to rest briefly before serving.
Notes
Preheat the oven to 380°F. The cream of chicken soup is optional and can be added to the sauce for extra creaminess. The recipe does not specify the amount of oil, the can sizes for Hatch chiles or optional cream of chicken soup, or the exact quantity of chicken represented by two shredded chicken breasts. Nutrition information is an approximate estimate per burrito, assuming 12 servings and including the optional cream of chicken soup only if used.