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.
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 prepare for baking the burritos.
- 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.
- 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.
- Bake: Bake the burritos in the preheated oven for 20-25 minutes or until they turn golden brown and develop a crispy texture.
- 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.
- 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.
- Serve: Remove burritos from the oven and serve hot. They pair wonderfully with Mexican rice or your favorite side dish.
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.
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
