Smothered Buffalo Chicken Baked Burritos

There’s something incredibly satisfying about a plate full of Smothered Buffalo Chicken Baked Burritos. Picture this: a cozy evening at home after a long day, the aroma of zesty spices filling the air as I whip up a batch of these delightful burritos. They’re the perfect fusion of creamy and spicy, with tender chunks of chicken enveloped in soft tortillas, all baked to golden perfection. What I love most is the explosion of flavors with each bite — from the heat of the hot sauce to the richness of the cheese. They’re not just a meal; they’re an experience, perfect for a casual dinner or a fun gathering with friends. I always find myself making them more often than I intended, and they never fail to impress!

Everything You Need for Smothered Buffalo Chicken Baked Burritos

Creating the perfect Smothered Buffalo Chicken Baked Burritos starts with high-quality ingredients that complement each other beautifully. The star of the show is, of course, the chicken, which becomes tender and flavorful after marinating in spicy sauce. The Monterey Jack cheese adds creaminess, while fresh vegetables like carrots and celery provide crunch. Each component works together to create a satisfying, hearty meal.

• 6 burrito size flour tortillas (raw if you can)
• 1 1/2 pounds Chicken (3-4 chicken breasts)
• 1/3 cup Frank’s hot WINGS Sauce (NOT their original hot sauce)
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon EACH salt, chili powder, cumin, paprika, garlic powder
• 1/2 teaspoon EACH onion powder, dried oregano, pepper
• 1 tablespoon olive oil
• 1 cup matchstick/shredded carrots
• 2 stalks celery, chopped
• 1/2 red onion, chopped
• 14 oz. can mild chopped green chilies
• 1/3 cup sour cream
• 2-4 tablespoons hot sauce depending on your heat preference or more
• 2 cups Monterey Jack cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup flour
• 2 cups chicken broth
• 1/2 cup sour cream
• 3 tablespoons dry Ranch seasoning (1 packet)
• 2-3 teaspoons lime juice
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Hot sauce to taste (optional)
• cilantro
• Matchstick carrots
• Tomatoes
• Avocados
• Blue cheese crumbles

Step by Step Instructions for Smothered Buffalo Chicken Baked Burritos

Making Smothered Buffalo Chicken Baked Burritos is a fun and rewarding process! You’ll start with the chicken, preparing it to be tender and flavorful. Then, you’ll blend in fresh ingredients and spices, followed by assembling and baking them to crispy perfection. Let’s get cooking!

1. Begin by whisking together the marinade ingredients in a freezer bag. Add the chicken to the bag, turning to coat fully. The longer you let it marinate (2 to 24 hours), the more flavorful it will be!
2. To cook the chicken easily, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Wait until the oil is hot and rippling before adding the marinated chicken. Cook it for about 3 to 5 minutes, or until it’s golden brown on one side.
3. Once browned, flip the chicken over and pour in 1 cup of chicken broth or water. Cover the skillet, reduce the heat to medium, and let it simmer for about 15 to 20 minutes. This allows the chicken to cook through and become tender enough to shred.
4. Remove the chicken from the skillet and let it rest for about 5 minutes. Once cooled, shred the chicken into bite-sized pieces.
5. While the chicken is cooking, prepare the burrito filling. Heat 1 tablespoon of olive oil in another large skillet. Add in the red onion and carrots, sautéing for about 4 minutes until they begin to soften.
6. Add the chopped celery, green chilies, and minced garlic to the skillet. Sauté for another 2 minutes until the carrots are crisp-tender.
7. Stir the shredded chicken back into the filling mixture. Then add 1/3 cup of sour cream and adjust the hot sauce to your taste. Mix until everything is well combined.
8. Preheat your oven to 400 degrees F. Line a baking sheet with foil and place a baking rack on top. This helps the burritos get crispy!
9. For assembly, take each tortilla and scoop a heaping 1/2 cup of the filling onto the center. Top with a desired amount of Monterey Jack cheese before rolling it up burrito-style.
10. Place the filled burritos seam-side down on the baking rack. Brush both sides lightly with olive oil or spray with nonstick cooking spray to help with browning.
11. Bake the burritos for about 18 to 20 minutes, or until golden brown. If you like them extra crispy, broil them for a few minutes, flipping to brown both sides.
12. While the burritos are baking, prepare the sauce. In a medium saucepan, melt 2 tablespoons of butter with 2 tablespoons of olive oil over medium heat. Whisk in 1/4 cup of flour and cook, stirring constantly for about 3 minutes.
13. Gradually whisk in 2 cups of chicken broth, bringing it to a boil. Once boiling, reduce the heat and let it simmer for 2 to 3 minutes until slightly thickened. Stir in the remaining sour cream, Ranch seasoning, lime juice, cumin, and season with salt and pepper to taste.
14. To serve, generously top each burrito with the Creamy Lime Ranch Sauce and your choice of toppings like cilantro, avocado, and blue cheese crumbles.

Recipe Notes about Smothered Buffalo Chicken Baked Burritos

These notes will help you get the best results with your Smothered Buffalo Chicken Baked Burritos. From storage tips to serving suggestions, I’ve got you covered!

• Storage: Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
• Freezing: You can freeze assembled burritos before baking. Just wrap them tightly in foil and place them in a freezer bag. Bake from frozen, adding extra time.
• Pairing: These burritos pair wonderfully with fresh salads or a side of rice for a complete meal.
• Spicing Up: Feel free to add jalapeños or diced peppers for an extra kick!
• Personalize: Customize your toppings with fresh veggies, avocado slices, or a drizzle of ranch dressing.

Pairing Suggestions for Smothered Buffalo Chicken Baked Burritos

When it comes to enjoying Smothered Buffalo Chicken Baked Burritos, the right pairings can elevate your meal further. Here are some fantastic options:

• Fresh Salads: A crisp garden salad or a zesty coleslaw provides a refreshing contrast to the hearty burritos.
• Rice Dishes: Serve with Mexican rice or cilantro-lime rice for a fulfilling meal.
• Guacamole: Creamy guacamole is a perfect complement, adding a rich texture that balances the spice.
• Appetizers: Consider starting the meal with chips and salsa or jalapeño poppers to set the mood.
• Dips: Have a variety of dips on hand, like sour cream or ranch, for guests to customize their burritos.
• Occasions: These burritos are great for casual gatherings, game nights, or even during family dinners.

FAQ

Conclusion

The Smothered Buffalo Chicken Baked Burritos are a delicious and satisfying meal that combines a variety of flavors and textures. Whether you’re enjoying them on a weeknight or serving them up at a gathering, they are sure to please everyone at the table. I encourage you to give this recipe a try; it’s an easy way to bring some excitement to your dinner routine!

Smothered Buffalo Chicken Baked Burritos

The ultimate comfort food, Smothered Buffalo Chicken Baked Burritos are creamy, spicy, and easy to prepare. With zesty flavors and cheesy goodness, they make for a satisfying meal any night of the week. Perfect for gatherings or a cozy dinner at home!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 6 tortillas burrito size flour tortillas raw if you can
• 1.5 pounds Chicken 3-4 chicken breasts
• 1/3 cup Frank’s hot WINGS Sauce NOT their original hot sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 teaspoon salt EACH
• 1 teaspoon chili powder EACH
• 1 teaspoon cumin EACH
• 1 teaspoon paprika EACH
• 1 teaspoon garlic powder EACH
• 1/2 teaspoon onion powder EACH
• 1/2 teaspoon dried oregano EACH
• 1/2 teaspoon pepper EACH
• 1 tablespoon olive oil
• 1 cup matchstick/shredded carrots
• 2 stalks celery chopped
• 1/2 red onion red onion chopped
• 14 oz. mild chopped green chilies can
• 1/3 cup sour cream
• 2-4 tablespoons hot sauce depending on your heat preference or more
• 2 cups Monterey Jack cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup flour
• 2 cups chicken broth
• 1/2 cup sour cream
• 3 tablespoons dry Ranch seasoning (1 packet)
• 2-3 teaspoons lime juice
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Hot sauce to taste (optional)
• cilantro
• Matchstick carrots
• Tomatoes
• Avocados
• Blue cheese crumbles

Equipment

• Saucepan
• Skillet
• Oven
• Large Pot
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Whisk together marinade ingredients in a freezer bag and add chicken, turning to coat. Marinade for 2 to 24 hours (the longer the better!).
2. To easily cook and shred the chicken: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add the chicken breasts (and any extra marinade) and cook for 3 to 5 minutes, or until golden brown on one side.
3. Flip the chicken over, then add 1 cup of chicken broth or water to the skillet. Cover and reduce heat to medium and simmer for 15 to 20 minutes or until chicken is cooked through and tender enough to shred, adding additional chicken broth or water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
4. While the chicken is cooking and resting, prepare burrito filling. Heat 1 tablespoon olive oil in a large skillet. Add onion and carrots and sauté for 4 minutes.
5. Add celery, green chilies, and garlic and sauté an additional 2 minutes or until carrots are crisp-tender.
6. Shred chicken and add to filling. Stir in ⅓ cup sour cream and hot sauce to taste until well combined.
7. Preheat oven to 400 degrees F. Line a baking sheet with foil and add a baking rack on top. Prepare burritos by adding a heaping ½ cup filling to each tortilla (uncooked if using raw tortillas), top with desired amount of cheese and roll up burrito style.
8. Place burritos on the baking rack and brush both sides lightly with olive oil or spray with nonstick cooking spray. Cook for 18 to 20 minutes or until golden. Broil to desired crispiness, flip over and broil the other side until golden.
9. Meanwhile, prepare sauce by melting butter in olive oil in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly for 3 minutes.
10. Reduce heat to low then gradually whisk in chicken broth. Bring to a boil then reduce heat and simmer 2 to 3 minutes, or until slightly thickened.
11. Stir in sour cream, ranch seasoning, lime juice, cumin, salt and pepper to taste. Add hot sauce to taste and additional lime juice if desired.
12. To serve, top burritos with Creamy Lime Ranch Sauce and desired toppings.

Notes

• Raw tortillas: Raw tortillas are found in the refrigerated section (I buy mine at Costco). They are thinner so they bake and crisp beautifully!
• Recipes: See below for more recipes using Frank’s Hot WINGS sauce.
• Matchstick carrots: I buy a bag of matchstick carrots and use them for filling and topping.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!