Prepare the Slow Cooker Chicken:

If you don’t have pre-cooked chicken, follow your favorite recipe for slow-cooker Mexican chicken. Once it’s done cooking, shred the chicken and set it aside.

Assemble the Burritos:

Lay your tortillas flat on a clean surface. Evenly distribute the shredded chicken (about 1/2 cup per burrito) in the center of each tortilla.

Sprinkle 2 tablespoons of shredded cheddar cheese on top of the chicken.

Roll up each burrito by folding in the sides and tightly rolling it from the bottom. Place each burrito seam side down in a lightly greased baking dish.

Make the Cheesy Green Chili Sour Cream Sauce:

In a saucepan, heat olive oil and butter over medium heat until melted and hot.

Add the flour to the pan and whisk continuously for about 1 minute to create a roux.

Gradually add the warmed chicken broth, whisking constantly to avoid lumps. Stir in the cumin, salt, and pepper.

Once the sauce begins to thicken, remove from heat and stir in the sour cream, green chilies, and shredded cheddar cheese. Continue to whisk until the cheese is fully melted and the sauce is smooth.

Taste the sauce and adjust the seasoning, adding more salt, pepper, or hot sauce if desired.

Bake the Burritos:

Pour the cheesy green chili sauce over the assembled burritos in the baking dish, covering them generously.

Sprinkle any remaining shredded cheddar cheese over the top.

Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until the burritos are heated through and the cheese is melted.

Serve and Enjoy:

Once the burritos are done, remove them from the oven and allow them to cool for a few minutes before serving.

Garnish with your favorite toppings like fresh tomatoes, avocado, cilantro, salsa, or tortilla chips for crunch.

Serve hot and enjoy the ultimate comfort food.