Southwestern Baked Burritos with Cilantro Cream Sauce

This recipe is one of my family’s favorites – and has actually been on the blog for quite some time now. Back in 2012, I posted my family’s version of ‘Southwestern Egg Rolls’ and a separate recipe for ‘Cilantro Cream Sauce’. They are both so super simple & absolutely delicious (sooooo delicious, y’all!). The original recipes are still here on the Mrs Happy Homemaker blog – but it was time for an update.

Usually, I will just update the original post when I take new photos (my photos back in the day were pretty atrocious!) – but this was more than just a photo update. This meal was my late husband’s favorite meal ever, and as my family is nearing up on the 2 year anniversary since he passed away – I thought I would repost it for him.

Mike swore up & down that my Cilantro Cream Sauce is what made this dish and he didn’t understand why I posted the two recipes separately all those years ago. He thought they should be together in one post… so now they are. There’s also a slight name change to the recipe. Β Mike would never call these Baked Egg Rolls. He said ‘they have tortillas, they aren’t egg rolls – they’re baked burritos!’. So, baked burritos it is.

Both components of this meal are so simple – and the flavors will have you craving this dish all the time. The burrito filling cooks super fast in a skillet, then you just roll it up in tortillas & bake. While the burritos are cooking, throw all the sauce ingredients in a food processor or blender & puree it up real quick. So easy!

Don’t forget the cilantro cream sauce. Mike was right, it does make this meal. πŸ™‚

Printable recipe after the recipe video!

5.0 from 2 reviews
Southwestern Baked Burritos
  • 2 tablespoons olive oil, plus extra for brushing
  • 1 pound skinless, boneless chicken breasts – diced
  • 1 medium-large onion, minced
  • 1 cup frozen corn
  • 1 (14.5)oz can black beans, rinsed & drained
  • 2.5 cups fresh baby spinach
  • 2 jalapenos, seeded & minced
  • 2 tablespoons taco seasoning
  • 1 tablespoon garlic powder
  • 2 cups shredded pepper jack cheese
  • salt & pepper to taste
  • 10 taco sized flour tortillas
  1. Preheat the oven to 350 degrees.
  2. In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.
  3. Spoon about ΒΌ cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.
  4. Serve with Cilantro Cream Sauce. (recipe follows this)

5.0 from 2 reviews
Southwestern Baked Burritos with Cilantro Cream Sauce
  • 1 (8oz) package cream cheese, softened
  • 2 tablespoons sour cream
  • 1 (7oz) can tomatillo sauce or salsa (same thing, different companies label them different)
  • 1 teaspoon black pepper
  • 1 teaspoon celery salt
  • 1 tablespoon taco seasoning
  • 6 cloves garlic
  • 2-4 jalapenos, seeded (or leave the seeds in for extra heat)
  • 1 bunch fresh cilantro
  • the juice of half a lime
  1. Combine all the ingredients together in a food processor or blender. Puree until smooth. Transfer to a jar with a tight fitting seal, and refrigerate for up to 1-2 weeks.