These Smothered Green Chile Chicken Burritos deliver restaurant-quality flavor in just 50 minutes from your own kitchen. Wrapped in warm tortillas and smothered with zesty green chile sauce, these protein-packed burritos offer the perfect balance of comfort and bold flavors. At 444 calories per serving with 32g of protein, they make an ideal choice for a satisfying family dinner that’s both nutritious and crave-worthy.
Chicken & Green Chile Burrito Ingredients
- Chicken: 3 cups cooked and shredded – use rotisserie chicken for quick prep
- Salsa: 1½ cups of your preferred variety – fresh is best!
- Seasonings: Ground cumin and dried oregano for authentic Mexican flavor
- Cheese: 1¼ cups shredded cheddar, plus extra for topping
- Tortillas: 6 large flour tortillas, room temperature for easy rolling
- Green Chile Sauce Base: Butter, flour, and garlic for a rich roux
- Liquid: 2 cups low-sodium chicken broth for better control of saltiness
- Finishing Touches: Green chilies, sour cream for creamy texture
Step-by-Step Instructions
- Prep Work: Heat oven to 400°F and line baking sheet with foil
- Mix Filling: Combine chicken, salsa, spices, cheese, and green onions until well mixed
- Form Burritos: Add ½ cup filling to each tortilla, fold sides, roll tightly
- First Bake: Brush with olive oil, bake 20-25 minutes until golden and crispy
- Make Sauce: Create roux with butter and flour, add broth and seasonings until thickened
- Finish Sauce: Stir in chilies, cheese, and sour cream off heat
- Final Touch: Top burritos with sauce and cheese, broil 2-3 minutes until melted
Cooking Techniques
The magic of these burritos comes from two simple but tasty cooking steps! First, we bake them until they’re golden and crispy – this gives you that amazing crunch when you bite in. Then, we switch to broiling after adding the sauce and cheese, which creates that beautiful, bubbly cheese top that makes everyone’s mouth water. If you’re new to broiling, keep a close eye on your burritos during those final few minutes – they can go from perfectly melted to too brown pretty quickly!
Make-Ahead Options
These burritos are perfect for busy weeknights! You can prep the chicken filling up to 2 days ahead and keep it in the fridge. The green chile sauce also stays fresh in the fridge for up to 3 days – just warm it up gently on the stove and add a splash of chicken broth if it’s too thick. Want to freeze some for later? Roll up your burritos without the sauce, wrap them individually in foil, and pop them in a freezer bag. They’ll keep for up to 3 months. When you’re ready to eat, just unwrap, bake, and make a fresh batch of that yummy sauce!
Serving Suggestions
While these burritos are super tasty on their own, a few simple sides can make them even better! Try adding some fresh diced tomatoes, sliced avocado, or a dollop of extra sour cream on top. A simple green salad makes a great fresh side dish. For extra hungry eaters, serve with warm refried beans or black beans. Don’t forget the recipe’s suggestion of Authentic Mexican Rice – it’s perfect for soaking up any extra green chile sauce!
Quick Substitutions
Out of an ingredient? No problem! Swap the chicken for cooked ground beef or turkey if you like. No green onions? Regular diced onions work great too. For the sauce, you can use pepper jack cheese instead of cheddar for extra kick, or try mild green enchilada sauce if you’re short on time. Need a lighter version? Use low-fat cheese and Greek yogurt instead of sour cream – you’ll still get that creamy texture everyone loves!
Smothered Green Chile Chicken Burritos
Equipment
- Baking sheet
- Medium saucepan
- Whisk
Ingredients
Chicken filling:
- 3 cups cooked chicken chopped or shredded
- 1 1/2 cups salsa your favorite kind
Green Chile Sauce:
- 3 tablespoons butter
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
- Make the filling: Mix chicken, salsa, cumin, oregano, cheese and onions. Place a heaping ½ cup or so of the chicken mixture in the center of each tortilla.
