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
Units
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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
