Smothered Green Chile Chicken Burritos Recipe

If you re on the hunt for a meal that s comfort-food heaven wrapped in a tortilla, this Smothered Green Chile Chicken Burritos Recipe is an absolute winner. I remember the first time I tried it; the creamy, cheesy green chile sauce smothering the savory chicken filling was a whole new level of deliciousness that instantly became a family favorite. It s perfect for a cozy weekend dinner or even a weeknight when you want something that feels special without a mountain of effort.

What I love most is how versatile this recipe is-you can tweak the heat level by choosing mild or spicy green chilies, and it s great for feeding a crowd or meal prepping for the week. Plus, those gooey melted cheese layers and the warm comforting aroma from the baked burritos really make it a dish you ll want to savor again and again.

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Ingredients You’ll Need

Each ingredient in this Smothered Green Chile Chicken Burritos Recipe plays a key role in building the rich flavors and creamy texture, from the smoky cumin to the melty cheddar. I recommend picking fresh green onions and the best quality salsa you can find-it really makes a difference.

• Cooked chicken: I typically use leftover rotisserie chicken for convenience and great flavor.
• Salsa: Choose your favorite kind; a medium spiced one works well to balance the dish.
• Ground cumin: Adds a warm, earthy depth to the filling and sauce.
• Dried oregano: Crushed is best for releasing all those aromatic hints.
• Shredded cheddar cheese: Sharp cheddar melts beautifully and adds a satisfying tang.
• Green onions: These bring a fresh crunch inside the filling.
• Large flour tortillas: Soft yet sturdy enough to hold all the fillings and sauces well.
• Olive oil: For brushing on the burritos so they crisp perfectly in the oven.
• Butter: Base for the sauce; brings richness and smoothness.
• All-purpose flour: Helps the sauce thicken just right.
• Garlic: Fresh minced garlic amps up the flavor in the sauce.
• Chicken broth: Low-sodium is best to manage salt levels in the sauce.
• Diced green chilies: Use mild or spicy depending on your heat tolerance.
• Sour cream: Adds creaminess and mellow tang to finish the sauce.

Variations

I love how this Smothered Green Chile Chicken Burritos Recipe lends itself to customization depending on your mood or dietary needs. Feel free to play with the protein or add in your favorite veggies to make it your own.

• Vegetarian Version: Swap chicken with sautéed mushrooms and black beans; it’s surprisingly hearty and delicious.
• Spice Level: I ve tried using hotter green chilies for a fiery kick that my spice-loving friends rave about.
• Cheese Choices: Mixing in some Monterey Jack or Pepper Jack brings extra creaminess or a bit more zing.
• Whole Wheat Tortillas: For a healthier twist, these hold up well and add some nutty flavor.

How to Make Smothered Green Chile Chicken Burritos Recipe

Step 1: Preheat and Prepare Your Workspace

First things first, preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment. This makes cleanup way easier-trust me, I used to skip this step and regret it every time! Having everything ready upfront sets you up for a smooth cooking process.

Step 2: Mix the Flavorful Chicken Filling

In a large bowl, combine the cooked chicken, salsa, cumin, oregano, shredded cheddar, and chopped green onions. I like using rotisserie chicken here because it s juicy and pre-cooked, but shredded leftovers work perfectly too. Make sure everything is well mixed so each bite bursts with flavor-you ll notice the aroma as you stir, which is always a good sign!

Step 3: Assemble and Bake the Burritos

Spoon a generous amount of filling down the center of each tortilla. Fold the sides in, then roll tightly to seal all those delicious ingredients inside. Place them seam-side down on your prepared baking sheet and brush the tops lightly with olive oil. This little oil brush makes a world of difference by browning the outside to a gorgeous golden crisp in the oven. Bake for 20-25 minutes until they’re looking beautifully toasted and just starting to crisp.

Step 4: Whip up the Smooth and Tangy Green Chile Sauce

While your burritos bake, melt butter in a saucepan over medium heat. Stir in the flour and cook for about 3 minutes to get that nutty, cooked flavor without burning the roux. Add the minced garlic and cook for just 30 seconds-be careful not to brown it too much or the sauce will taste bitter. Slowly whisk in the low-sodium chicken broth, making sure to avoid lumps. Then, stir in cumin, oregano, salt, and pepper, cooking until the sauce thickens. Off the heat, fold in the diced green chilies, cheddar cheese, and sour cream for a creamy finishing touch that totally elevates the dish.

Step 5: Smother, Broil, and Serve

Switch your oven from bake to broil. Ladle the luscious green chile sauce all over each burrito, sprinkle with a bit more shredded cheese, then pop them under the broiler for 2-3 minutes. Watch closely here-it only takes a few minutes for the cheese to melt and start bubbling. Once that happens, you ve got yourself the ultimate smothered burrito experience ready to dig into.

How to Serve Smothered Green Chile Chicken Burritos Recipe

Garnishes

I m a big fan of topping these burritos with fresh cilantro, a dollop of sour cream, and some sliced avocado or guacamole for creaminess and color contrast. A squeeze of lime over the top really brightens up the flavors and adds a nice tang that complements the richness of the sauce.

Side Dishes

To round out the meal, I usually serve these with classic Mexican rice or a simple side of refried beans. For something lighter, a crisp cabbage slaw with a lime vinaigrette adds a fresh crunch that s perfectly balanced against the hearty burritos.

Creative Ways to Present

For special occasions, I ve served these burritos sliced into rounds, kind of like pinwheels, with a drizzle of extra sauce and sprinkled with chopped green onions on a nice platter. It s great for sharing and a fun way to dress them up for guests.

Make Ahead and Storage

Storing Leftovers

When you have leftovers (and you probably will!), wrap individual burritos tightly in foil or plastic wrap and store them in the refrigerator for up to 3 days. I like to keep the green chile sauce separate until reheating to keep the tortillas from getting too soggy.

Freezing

I ve frozen these burritos before-just assemble and wrap each one completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. Freeze the sauce separately in a container or freezer bag. This way, you can bake from frozen and reheat the sauce to have a fresh-tasting meal later on.

Reheating

To reheat, I pop the frozen or refrigerated burrito in a 350°F oven for about 20 minutes, loosely covered with foil to prevent drying out. Warm the sauce gently on the stovetop or microwave, then smother before serving for that just-made feeling.

FAQs

Final Thoughts

This Smothered Green Chile Chicken Burritos Recipe truly hits that sweet spot of cozy, flavorful, and easy to pull together. I always find that it brings everyone around the table happily chatting and going back for seconds. If you haven t tried smothered burritos before, I really encourage you to give this recipe a go-you ll love how the cheesy sauce transforms simple ingredients into something extraordinary. Once you make these, I’m pretty sure they ll become your weeknight secret weapon too!

Smothered Green Chile Chicken Burritos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 130 reviews

• Author: Sophia
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 burritos
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex

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Description

These Smothered Green Chile Chicken Burritos are a flavorful and hearty meal featuring tender chicken in a spicy salsa and cheese filling, wrapped in flour tortillas, baked to crispy perfection, and topped with a rich, creamy green chile sauce. Perfect for a comforting dinner with a delicious blend of Tex-Mex 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). Line a baking sheet with foil or parchment paper to prepare for baking the burritos.
2. 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 blend the flavors.
3. Fill tortillas: Place a generous spoonful of the chicken filling in the center of each flour tortilla. Fold the sides inwards and roll up tightly to create burritos. Place them seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil for a crispy finish.
4. Bake: Bake the burritos in the preheated oven for 20-25 minutes or until they turn golden brown and develop a crispy texture.
5. Make sauce: Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 3 minutes to create a roux. Add minced garlic and cook for another 30 seconds. Gradually whisk in the low-sodium chicken broth, then add the cumin, oregano, salt, and freshly ground black pepper. Continue cooking the sauce until it thickens. Remove from heat and stir in the diced mild green chilies, shredded cheddar cheese, and sour cream until smooth.
6. Broil: Turn your oven setting to broil. Ladle the green chile sauce evenly over each baked burrito and sprinkle with extra shredded cheese. Place under the broiler for 2-3 minutes, or until the cheese melts and bubbles.
7. Serve: Remove burritos from the oven and serve hot. They pair wonderfully with Mexican rice or your favorite side dish.

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Notes

• You may use either uncooked or regular flour tortillas depending on your preference.
• The chicken filling and green chile sauce can be made ahead of time for convenience.
• For freezing, assemble the burritos and freeze the sauce separately. When ready to eat, bake burritos from frozen and reheat the 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