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Baked Chicken Burritos

Baked Chicken Burritos

These Baked Chicken Burritos are super easy to make! They’re stuffed with juicy, tender slow cooked Mexican inspired shredded chicken, cheese rice and beans then baked to perfection and smothered in the most incredible creamy sauce.
Prep Time 10 mins
Cook Time 2 hrs
Servings 4


For the Chicken

  • 2 lbs Chicken Strips
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Onion Powder
  • 1 Tablespoon Lime Juice
  • ½ Cup Chicken Broth
  • 1 Pack Culantro y Achiote Sazón
  • 1 Tablespoon Sofrito
  • 1 Tablespoon Chopped Cilantro

For the Sauce

  • 2 Cups Tomato Sauce
  • 1 Cup Red Enchilada Sauce
  • 1 Tablespoon Heavy Cream
  • ½ Tablespoon Sofrito
  • ½ Teaspoon Chili Powder
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Cumin

For the Burritos

  • Shredded Mozzarella Cheese, more as needed
  • Goya Yellow Rice or Spanish Rice (Cooked according to package directions and set aside)
  • Black Beans (Cooked and set aside)
  • Chopped Cilantro, as needed (For Garnish)
  • Fresh Pico de Gallo, as needed


  • Preheat the oven to 400°F.
  • Season chicken strips with smoked paprika, garlic powder, chili powder, cumin, onion powder, and sazon. Then add to the crock pot. 
  • Add lime juice, chicken broth, sofrito and chopped cilantro to the crock pot and cook on high for about 2½ hours until the chicken is fork tender. Remove from the crock pot once complete and shred completely, set aside.
  • While the chicken is cooking, begin to prepare your sauce by adding all of the sauce ingredients in a medium sauce pot and simmer on medium/ low heat. Add additional spices if needed. Keep warm.
  • In a large oven safe dish pour a thin layer of the sauce on the bottom of the dish.
  • Once the chicken is finished cooking, begin assembling the burritos. On a large cutting board or workspace, prepare your burritos by adding a good amount of shredded chicken, black beans, rice, and mozzarella cheese filling each tortilla. Fold up tortilla and gently place in the bottom of the baking dish. Continue steps until you’re out of chicken. 
  • Top Chicken burritos with remaining sauce and shredded mozzarella cheese. Bake for about 18-20ish minutes or until lightly golden and bubbly. 
  • Top burritos with sour cream, chopped cilantro and Pico de gallo. Enjoy!