If you re on the hunt for a comforting, flavorful dinner that s perfect for any night of the week, you ve got to try this Smothered Green Chile Chicken Burritos Recipe. I absolutely love how this turns out – tender chicken wrapped in a warm tortilla, smothered with a creamy green chile sauce that brings just the right amount of kick without overwhelming you. When I first tried this, it instantly became a family favorite because it s hearty, satisfying, and feels like a hug on a plate.
You ll find that this recipe works wonderfully for busy weeknights and casual gatherings alike since it s easy to prepare but tastes totally gourmet. Plus, the green chile sauce elevates the whole dish, making those burritos so much more than just your basic wrap. I discovered a trick with the sauce that I m excited to share – it keeps the burritos moist and irresistible even after baking, so no more dry chicken fillings!
Why You’ll Love This Recipe
- Comfort in Every Bite: The tender chicken and creamy green chile sauce make for an irresistible combo that feels like a warm hug.
- Great for Busy Nights: Easy to prep and bake, making weeknight dinners way less stressful.
- Make-Ahead Friendly: Both the filling and sauce can be prepped ahead, perfect for planning meals ahead of time.
- Flavor That Impresses: Your guests will think you spent hours slaving away thanks to the depth of flavors from spices and green chiles.
Ingredients You’ll Need
The ingredients for this Smothered Green Chile Chicken Burritos Recipe blend fresh, simple components with pantry staples to create bold, comforting flavors. Picking quality chicken and your favorite salsa really makes a difference here.
- Chicken: Cooked and shredded or chopped chicken works – leftover roasted chicken is perfect here.
- Salsa: Pick a salsa you love, whether it s mild or spicy, since this is a key flavor in the filling.
- Ground Cumin: Adds that earthy warmth you want in Mexican-inspired dishes.
- Dried Oregano: Just a pinch to deepen the flavor profile.
- Cheddar Cheese: Sharp cheddar melts beautifully inside and tops the burritos with richness.
- Green Onions: Freshness and a gentle bite, chopped finely.
- Flour Tortillas: Large size for easy wrapping, fresh or even day-old tortillas can work.
- Olive Oil: For brushing the burritos to get that golden, crispy exterior.
- Butter: Essential for the roux-based green chile sauce to give it silkiness.
- All-Purpose Flour: Thickens the sauce nicely without lumps.
- Garlic: Minced and fragrant, it s a must in the sauce.
- Low-Sodium Chicken Broth: Liquid base for the sauce – homemade or store-bought both do great.
- Diced Green Chiles: Mild heat and classic green chile flavor.
- Sour Cream: Adds creaminess and cool tones to balance the spice.
Variations
I love how versatile this Smothered Green Chile Chicken Burritos Recipe is – you can tweak it to fit your taste or dietary needs without losing any of that yum. Here are some ways I like to switch it up depending on what s in the fridge or who I m cooking for.
- Spicy Upgrade: I once added fresh jalapeños to the filling and extra green chilies in the sauce for a smoky heat that my spice-loving friends couldn t get enough of.
- Vegetarian Option: Swap chicken for roasted veggies or black beans to keep it hearty and filling without meat.
- Cheese Variations: Using pepper jack cheese adds a nice kick, or Monterey Jack melts super smoothly for a milder taste.
- Make It Healthier: Use whole wheat tortillas and reduce the cheese for a lighter version without sacrificing flavor.
How to Make Smothered Green Chile Chicken Burritos Recipe
Step 1: Preheat and Prep Your Oven
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with foil or parchment paper. This preps you for baking the burritos to a perfect golden crisp without sticky messes later. I usually brush the foil with a little olive oil to keep everything from sticking.
Step 2: Mix Up the Chicken Filling
Grab a large bowl and combine your chopped or shredded cooked chicken with the salsa, cumin, oregano, shredded cheddar, and chopped green onions. I love this step because it s super simple but the flavors start to build right away, and it smells incredible. Make sure not to overmix-you want the filling ingredients evenly distributed but not mushy.
Step 3: Assemble and Bake the Burritos
Place a generous scoop of filling center on each tortilla, then fold in the sides and roll it up tightly, sealing in all that goodness. Place each burrito seam-side down on your prepared baking sheet and brush the tops with olive oil – this helps them brown and crisp up beautifully. Bake for 20-25 minutes until they turn golden and crisp; if you like a super crispy outside, feel free to leave them in a minute or two longer, but watch carefully to avoid burning.
Step 4: Whip Up the Dreamy Green Chile Sauce
While the burritos bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for about 3 minutes to form a roux – this step thickens your sauce and keeps it lump-free. Add the minced garlic and stir for 30 seconds until fragrant, then slowly whisk in the chicken broth. Season with cumin, oregano, salt, and pepper, and let it thicken while you keep stirring. Once thickened, remove from heat and stir in the diced green chilies, cheddar cheese, and sour cream for that smooth, creamy finish I m obsessed with.
Step 5: Smother and Broil
Turn your oven to broil, then ladle that luscious green chile sauce over each baked burrito. Sprinkle a little extra cheese on top and pop them under the broiler for 2-3 minutes – just until the cheese melts and bubbles. Keep a close eye to avoid burning; this final step gives the dish that restaurant-quality feel every time.
Step 6: Serve and Enjoy
Serve your smothered green chile chicken burritos with a side of Mexican rice or a fresh salad. I love how the sauce perfectly coats every bite, making the whole thing so indulgent yet homemade. Trust me, your family and friends will be asking for seconds!
Pro Tips for Making Smothered Green Chile Chicken Burritos Recipe
- Use Day-Old Tortillas: Slightly dry tortillas wrap better and won t get soggy during baking.
- Don t Skip the Roux: Cooking the flour and butter before the broth prevents lumps in your sauce.
- Brush With Olive Oil: This gives a crisp, golden finish on the burritos that s way better than dry baking.
- Watch Broil Closely: The last step is quick, so stay near your oven to catch the perfect melt without burning.
How to Serve Smothered Green Chile Chicken Burritos Recipe
Garnishes
When I serve these burritos, I like topping them with a sprinkle of chopped fresh cilantro, a dollop of sour cream, and a squeeze of fresh lime juice. These simple garnishes brighten up the richness and add a lovely fresh finish. Sometimes I toss on diced avocado or a few pickled jalapeño slices if I want a little extra zing.
Side Dishes
Mexican rice is a classic side I always go for – it soaks up the saucy goodness perfectly. I also enjoy serving a crisp green salad with a lime vinaigrette or some roasted corn on the cob for added texture and flavor contrast. For a heartier meal, refried beans or black beans round things out beautifully.
Creative Ways to Present
For a festive touch, I ve wrapped the burritos in foil and served them family-style on a big platter with small bowls of toppings and sides for everyone to customize their plates. It s a fun way to bring people together and showcase all the flavors. You can also slice burritos into smaller portions for appetizer-style serving at a party – perfect finger food!
Make Ahead and Storage
Storing Leftovers
I keep leftover burritos tightly wrapped in aluminum foil or airtight containers in the fridge, and they usually last about 3-4 days. When reheated, they still taste fresh and delicious, especially with a quick warm-up in the oven to bring back that crispness.
Freezing
Freezing the assembled burritos separately from the green chile sauce has worked best for me. I wrap each burrito tightly in foil and pop them in freezer bags. The sauce freezes well in an airtight container on the side. When you re ready, bake the burritos from frozen, then reheat the sauce on the stovetop before smothering – this keeps everything tasting fresh and not soggy.
Reheating
I prefer reheating these burritos in the oven at 350°F until warmed through for about 15-20 minutes, which helps keep the tortillas crispy. Microwaving is quicker but can make the tortillas a bit soggy. Reheating the sauce gently on the stovetop or in the microwave ensures it stays creamy without curdling.
FAQs
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Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut for this Smothered Green Chile Chicken Burritos Recipe. It s already cooked and packed with flavor, which saves you time while giving great texture. Just shred or chop it and use it directly in the filling.
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How spicy are these burritos?
These burritos have a mild to moderate heat depending on your salsa and green chile choices. Using mild diced green chilies keeps the spice manageable for most people, but you can always adjust by choosing hotter salsas or adding fresh jalapeños if you want more kick.
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Can I make this recipe gluten-free?
Yes! Swap regular flour tortillas for gluten-free tortillas, and use gluten-free flour or cornstarch to thicken the green chile sauce. Just make sure your salsa and broth are gluten-free as well. This way, you keep all the flavor with no gluten worries.
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Is there a vegetarian version of this recipe?
Definitely. You can easily swap the chicken for cooked beans, roasted vegetables, or tofu. The green chile sauce works perfectly with any filling, so this recipe is quite adaptable for vegetarian or even vegan diets with some dairy substitutions.
Final Thoughts
This Smothered Green Chile Chicken Burritos Recipe truly feels like a special dinner that you can easily make at home anytime you crave something cozy, flavorful, and satisfying. I still remember the first time I made it for a small family dinner – watching everyone dig in and ask for seconds was so rewarding. Give it a try, and I promise it ll become a favorite you reach for again and again. Plus, it s one of those recipes you can personalize endlessly, so it never gets boring. Happy cooking, friend!
Print
Smothered Green Chile Chicken Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 burritos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Smothered Green Chile Chicken Burritos recipe features tender chicken mixed with salsa and spices, wrapped in warm flour tortillas, baked to golden perfection, and topped with a creamy, flavorful green chile sauce. Perfectly balanced with melted cheddar cheese and a hint of heat, these burritos make a comforting and satisfying meal.
Ingredients
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
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to prevent sticking and for easy cleanup.
- Make filling: In a large bowl, combine the cooked chicken, your favorite salsa, ground cumin, crushed oregano, shredded cheddar cheese, and chopped green onions. Mix thoroughly to ensure the flavors are evenly distributed.
- Fill tortillas: Place a generous amount of the chicken filling in the center of each flour tortilla. Fold the sides in and roll up the tortilla tightly to enclose the filling. Arrange the burritos seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil to promote browning.
- Bake: Bake the burritos in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside.
- Make sauce: While the burritos bake, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 3 minutes to create a roux. Add the minced garlic and cook for an additional 30 seconds. Gradually whisk in the low-sodium chicken broth, stirring constantly until the mixture thickens. Add ground cumin, dried oregano, salt, and freshly ground black pepper to taste. Remove from heat and stir in the diced green chilies, shredded cheddar cheese, and sour cream until smooth.
- Broil: Switch your oven setting to broil. Ladle the prepared green chile sauce evenly over each baked burrito, then sprinkle additional shredded cheese on top. Broil for 2-3 minutes or until the cheese is melted and bubbly, watching carefully to avoid burning.
- Serve: Serve the smothered burritos hot. They pair wonderfully with Mexican rice or your choice of side dish.
Notes
- You can use either uncooked or regular flour tortillas depending on your preference.
- The chicken filling and green chile sauce can be prepared ahead of time to save on busy days.
- For freezing, assemble the burritos and freeze the sauce separately. Bake the burritos directly from frozen and reheat the sauce before serving for best results.
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
