smothered burritos

chicken burr-hI just love the idea of anything smothered.  I mean I did grow up in the south where we have smothered pork chops, smothered beef tips, smothered chicken…really anything that will sit still we will smother if given the chance.  It just sounds so decadent and bad for you…but the beauty of these smothered burritos is that they are very decadent but skinny!!  Yes you read that right…they are super yummy and skinny all at the same time.

For these burritos I used this slow cooker Mexican chicken that is so, so easy but full of flavor.  If you don’t have time to make the slow cooker chicken feel free to use a rotisserie chicken mixed with some rotel tomatoes and cilantro.  To help lighten them up even more, I used light flat breads (you can find them here) that are the same texture of a whole wheat tortilla but with fewer carbs and calories making for a perfect less guilty option.  They also come in a southwestern version which would be delicious for these burritos.  I always keep an extra pack in the freezer, we just love them.  Finally to make it super yummy I topped everything a delicious and very light sour cream sauce…everything is better with a sauce on top…again it is smothered!!

8 Burritos

Skinny Smothered Burritos

Chicken burritos that are smothered in a light sour cream sauce gaining each bite a little decadence without the guilt

15 minPrep Time

45 minCook Time

1 hrTotal Time

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8 servings Slow Cooker Mexican Chicken (or rotisserie chicken and a can of Rotel tomatoes mixed together)
8 Flat Out Light flat breads (or any light tortilla you like, these flat out breads are a new favorite)
1 tbsp butter
1 tbsp extra virgin olive oil
2 tbsp flour
1 tbsp chili powder
2 tsp ground cumin
1 tsp salt
1 tsp pepper
2 cups chicken stock
4 oz chopped green chilis
1 cup reduced fat sour cream
1/2 cup reduced fat mexican blend cheese


Preheat oven to 375
Spray a casserole dish with nonstick spray
Place 1/2 cup of chicken mixture into the center of each tortilla and roll into a burrito placing it into the casserole dish, seam side down
Bake for 20 minutes, allowing burritos to crisp up
While the burritos are cooking, in a medium saucepan heat butter and olive oil over medium heat
Whisk in flour until smooth, letting it cook for 3-4 minutes to let the flour taste cook out
Add in chili powder, cumin, salt, pepper, chicken stock & green chilis, whisking until smooth
Bring to a low boil and then reduce to a simmer to allow it to thicken for 4-5 minutes
Remove from heat and stir in sour cream & 1/4 cup cheese until well incorporated
Pour half of the sauce over the cooked burritos
Return to oven and continue cooking for an additional 20-25 minutes or until sauce is bubbly and edges are browned
Remove and let sit for 10 minutes before serving
When ready to serve place burrito onto plate and spoon over additional sauce as desired & any additional toppings you prefer


Each burrito (with 2 tbsp sauce drizzled over top) is 7 WW+ points

Nutritional Info

Calories 303 Calories from Fat 107 Total Fat 8.8g Saturated Fat 4.4g Trans Fat 0.0g Cholesterol 87mg Sodium 1651mg Potassium 611mg Total Carbohydrates 20.0g Dietary Fiber 7.8g Protein 35.5g Vitamin A 10% - Vitamin C 2% - Calcium 11% - Iron 10% Nutrition Grade C



550 cal


18 g


78 g


18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

As good as these were the night I made them, they were still amazing the next day.  I saved some of the sour cream sauce in the refrigerator to pour over the leftovers, but if you don’t have nay extra thats ok, the flavor will still be great.  Serve these with your favorite black beans or rice for a great Mexican dinner at home.  

Smothered has never been so good for you and SOOOO GOOD!!  These smothered chicken burritos are a perfect quick dinner for this week!

Happy (half) Baked Life – MJ

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