Smothered Green Chile Chicken Burritos Recipe

I absolutely love this Smothered Green Chile Chicken Burritos Recipe because it s the perfect blend of comforting and flavorful, all wrapped up in a warm flour tortilla. When I first tried making these for my family, I was amazed at how the creamy green chile sauce takes the burritos to a whole new level-rich, spicy, and cheesy all at once.

You ll find that this recipe is a great go-to for weeknight dinners or casual get-togethers. It s hearty enough to satisfy hungry bellies but versatile enough to customize for your own taste buds. Plus, the ease of making the chicken filling ahead of time saves you so much stress when you re ready to cook.

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Ingredients You’ll Need

The ingredients in this Smothered Green Chile Chicken Burritos Recipe come together to create layers of hearty, fresh, and zesty flavors. I like using cooked chicken for convenience, but you can repurpose leftover roasted or shredded chicken from your fridge.

• Cooked chicken: Use shredded or chopped chicken – rotisserie chicken works great for saving time.
• Salsa: Your favorite store-bought or homemade salsa adds juicy tang and spice.
• Ground cumin: Adds that warm, earthy flavor that s essential in Southwest cooking.
• Dried oregano: Gives a subtle herbal note that complements the spices beautifully.
• Cheddar cheese: Sharp cheddar melts perfectly in the filling and sauce.
• Green onions: Bring a mild crunch and oniony freshness.
• Flour tortillas: Large ones work best for wrapping all the filling neatly.
• Olive oil: For brushing the burritos to help them get golden and crispy during baking.
• Butter: Creates the roux base for the luscious green chile sauce.
• All-purpose flour: Thickens the sauce to creamy perfection.
• Garlic: Minced garlic amplifies flavor without overpowering.
• Low-sodium chicken broth: Keeps the sauce smooth and flavorful.
• Diced green chilies: Mild is my go-to, but use spicy if you want a kick.
• Sour cream: Adds tangy creaminess that rounds out the sauce beautifully.

Variations

I like to switch things up based on what we have on hand or the season. The beauty of this Smothered Green Chile Chicken Burritos Recipe is how flexible it can be-mix and match to suit your mood and pantry.

• Vegetarian Version: Replace chicken with black beans or sautéed veggies like mushrooms and peppers-the sauce ties it all together just as well.
• Spice Level: For more heat, add chopped jalapeños or swap mild green chilies for hot ones-I learned that balancing heat with sour cream really mellows things out.
• Dairy-Free: Use a non-dairy cheese and plant-based sour cream; the sauce still turns out creamy and satisfying.
• Slow Cooker Option: Cook the chicken filling in a slow cooker with salsa and spices for hands-off prep.

How to Make Smothered Green Chile Chicken Burritos Recipe

Step 1: Prepare the filling with love

In a mixing bowl, combine your cooked chicken, salsa, cumin, oregano, shredded cheddar, and chopped green onions. I always taste a tiny bit of the mixture and adjust seasoning here – sometimes a pinch more cumin makes all the difference. This filling is the heart of the burritos, so make sure it s bursting with flavor before you start assembling.

Step 2: Wrap and bake those burritos

Spoon the filling into the center of each large flour tortilla. Fold the sides in and roll it up tightly-this step keeps everything from spilling out later. Place them seam-side down on a lined baking sheet, then brush lightly with olive oil to help you get that beautiful golden crust. Bake at 400°F (200°C) for 20-25 minutes until crisp and perfect.

Step 3: Create the crave-worthy green chile sauce

While the burritos bake, start your sauce by melting butter in a saucepan over medium heat. Whisk in the flour to form a roux, cooking it gently for 3 minutes to get rid of that raw flour taste. Add minced garlic and cook for another 30 seconds until fragrant. Slowly whisk in chicken broth, then season with cumin, oregano, salt, and pepper. Let it simmer until it thickens nicely.

Once thickened, take it off the heat and stir in diced green chilies, cheddar cheese, and sour cream. This sauce is creamy with just a hint of spicy tang that’s irresistible.

Step 4: Smother and broil for the grand finale

Switch your oven to broil. Ladle the green chile sauce generously over each baked burrito and sprinkle extra cheese on top. Broil for just 2-3 minutes until the cheese melts and bubbles, giving it that gorgeous, melty finish. Keep a close eye here to avoid burning-this step is where the magic truly comes together!

How to Serve Smothered Green Chile Chicken Burritos Recipe

Garnishes

I love topping these burritos with fresh cilantro and a dollop of cool sour cream or guacamole to balance the heat. Sometimes, a squeeze of lime juice brightens things up perfectly. If you have pickled jalapeños on hand, they add a tangy crunch that s just darn delicious.

Side Dishes

My go-to sides are classic Mexican rice and refried beans, which soak up some of that luscious sauce. A crisp, simple salad with lime dressing also pairs wonderfully to cut through the richness. When hosting, chips and salsa or a fresh corn salad round out the meal nicely.

Creative Ways to Present

For a fun twist at parties, I ve sliced the burritos into pinwheel-style portions after broiling and served them like savory finger foods. You can also swap flour tortillas for corn tortillas and create smaller burritos for appetizer-sized treats. Layering some fresh avocado slices or roasted veggies inside adds vibrant color and texture for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover burritos hold up really well in an airtight container in the fridge for 3-4 days. I ve found they taste even better reheated with a little extra sauce on top to keep them moist. Just cover them tightly to prevent drying out, and they ll be a quick lunch or dinner option the next day.

Freezing

Freezing works beautifully if you assemble the burritos but smother them with the green chile sauce only when you re ready to eat. Freeze the sauce separately in a freezer-safe container. This way, you can bake the frozen burritos directly without thawing, and warm the sauce gently on the stove to pour over before serving.

Reheating

I usually reheat leftovers in the oven at 350°F (175°C) wrapped in foil for about 15 minutes until warmed through-this helps keep the tortilla from getting too chewy. If short on time, a quick microwave zap works too, but the oven really preserves the texture better. Just add fresh sauce or cheese after reheating for that fresh-made feel.

FAQs

Final Thoughts

This Smothered Green Chile Chicken Burritos Recipe holds a special place in my kitchen for its comforting warmth and layers of flavor that always bring smiles to the table. It s one of those recipes you ll want to keep handy for busy nights or when feeding friends who appreciate a little spice and plenty of cheesy goodness. Give it a try-I promise it ll become a favorite go-to meal you re excited to make again and again!

Smothered Green Chile Chicken Burritos Recipe

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• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 burritos
• Category: Entree
• Method: Baking
• Cuisine: Mexican

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Description

Smothered Green Chile Chicken Burritos are a flavorful and hearty Mexican-inspired dish featuring tender chicken mixed with spices and cheese, wrapped in flour tortillas, baked to a golden crisp, then topped with a creamy, cheesy green chile sauce and broiled for a perfect finish. Ideal for a comforting dinner that combines baking and broiling techniques to bring out rich, savory flavors.

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Ingredients

Units USM Scale 1x2x3x

Chicken Filling:

• 3 cups cooked chicken, chopped or shredded
• 1 1/2 cups salsa, your favorite kind
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano, crushed
• 1 1/4 cups shredded cheddar cheese
• 2 green onions, chopped
• 6 large flour tortillas
• Olive oil, for brushing on burritos

Green Chile Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 clove garlic, minced
• 2 cups low-sodium chicken broth
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano, crushed
• Salt and freshly ground black pepper, to taste
• 4 ounces diced green chilies, mild
• 1/3 cup shredded cheddar cheese
• 1/2 cup sour cream

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Instructions

1. Preheat and prep: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
2. Make filling: In a medium bowl, combine the cooked chicken, your favorite salsa, ground cumin, crushed oregano, shredded cheddar cheese, and chopped green onions. Mix well to ensure all ingredients are evenly distributed.
3. Fill tortillas: Place a generous portion of the chicken mixture in the center of each flour tortilla. Fold the sides over the filling and roll the tortillas tightly to form burritos. Arrange the burritos seam-side down on the prepared baking sheet and brush the tops lightly with olive oil for a crispy, golden finish.
4. Bake: Bake the burritos in the preheated oven for 20-25 minutes until they are nicely browned and crispy on the outside.
5. Make sauce: While the burritos bake, melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook it for about 3 minutes, stirring frequently. Add the minced garlic and cook for an additional 30 seconds until fragrant. Gradually whisk in the chicken broth to avoid lumps. Stir in the cumin, oregano, salt, and pepper. Continue cooking until the sauce thickens, then remove from heat and stir in the diced green chilies, shredded cheddar cheese, and sour cream until smooth and creamy.
6. Broil: After baking, switch your oven to the broil setting. Ladle the green chile sauce evenly over each burrito and sprinkle additional cheese on top. Place the baking sheet under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to prevent burning.
7. Serve: Remove the burritos from the oven and serve immediately. They pair wonderfully with Mexican rice or your choice of side dishes.

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Notes

• You can use either uncooked or store-bought regular flour tortillas, depending on your preference.
• The chicken filling and green chile sauce can be prepared ahead of time to save time on the day of serving.
• For freezing, assemble the burritos and store them in the freezer separately from the sauce. Bake the burritos straight from frozen and reheat the green chile sauce before serving.

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Nutrition

• Serving Size: 1 burrito
• Calories: 580
• Sugar: 6g
• Sodium: 1050mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 1g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 110mg