First Step: Cook and Shred the Chicken: Start by cooking 2 pounds of boneless, skinless chicken breasts. For best flavor, prepare in a slow cooker with Mexican spices and salsa over several hours, or quickly cook in a skillet seasoned with taco seasoning. Once cooked, shred the chicken with forks or a mixer. Be sure to drain any excess liquid thoroughly to prevent soggy burritos.

Second Step: Preheat Oven and Prepare Baking Setup: Preheat your oven to 400°F (204°C). Line a baking sheet with aluminum foil and place a baking rack on top if you want extra crispiness all around. Alternatively, lightly grease a baking pan. This setup promotes even heat circulation and browning.

Third Step: Assemble the Burritos: Lay out each large, thin burrito tortilla on a clean surface. Fill each with roughly ½ cup of the shredded chicken mixture. If desired, layer on black beans and corn to your taste, then sprinkle about ⅓ cup of shredded cheese over the filling. Roll each burrito tightly with the ends tucked in to keep fillings secure. Place seam side down on the rack or pan.

Fourth Step: Prepare for Baking: Brush the tops and bottoms of the burritos lightly with olive oil or spray them with nonstick cooking spray. This step helps form a golden crisp crust during baking. For additional crunch, you can briefly broil burritos on each side after baking early on.

Fifth Step: Bake the Burritos: Place the baking dish in the preheated oven and bake for 18-20 minutes or until the tortillas are crisp and golden brown. If you’d like extra crunch, broil each side for 1-2 minutes carefully watching to avoid burning.

Sixth Step: Prepare the Cheesy Green Chili Sour Cream Sauce: While the burritos bake, melt 2 tablespoons butter and 1 tablespoon olive oil together in a medium saucepan over medium heat. Whisk in 1 tablespoon all-purpose flour to form a roux, cooking it for one minute. Gradually whisk in 1 cup warm low sodium chicken broth. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, and ½ teaspoon garlic powder. Simmer briefly until slightly thickened. Remove from heat and stir in ½ cup sour cream, 4 ounces chopped mild green chilies, 1 cup shredded cheddar cheese, and hot sauce if desired. Stir until smooth and melted.

Final Step: Serve Your Baked Chicken Burritos: Remove the burritos from the oven and transfer to serving plates. Generously ladle the warm cheesy green chili sour cream sauce over the burritos. Garnish with optional toppings such as diced tomatoes, avocado, chopped cilantro, tortilla chips or strips, and extra sour cream. Serve alongside Mexican rice or a fresh salad for a complete meal.