If you are ready to dive into a flavor-packed, comforting meal, this Smothered Green Chile Chicken Burritos Recipe is going to be your new go-to favorite. It masterfully combines tender, seasoned chicken with melty cheddar, all wrapped in a warm tortilla and smothered in a creamy, zesty green chile sauce that brings every single bite to life. Whether you’re cooking for a family dinner or a friendly gathering, this recipe perfectly balances bold Mexican-inspired flavors with comforting textures that will leave everyone asking for seconds.
Ingredients You’ll Need
These ingredients are straightforward yet essential to building the bold, creamy, and satisfying character of the dish. Each one works together to create layers of flavor, texture, and a splash of color that make this recipe truly shine.
- 3 cups cooked chicken: shredded or chopped, this is the hearty protein base that absorbs all the seasonings beautifully.
- 1 1/2 cups salsa: your favorite kind adds moisture and a tangy punch to the chicken filling.
- 1 1/2 teaspoons ground cumin: gives a warm, earthy spice that’s signature to southwestern cooking.
- 1/2 teaspoon dried oregano, crushed: adds herbal notes that brighten the mix.
- 1 1/4 cups shredded cheddar cheese: melts into gooey goodness, enriching the filling.
- 2 green onions, chopped: provide a fresh, mild bite and a pop of color.
- 6 large flour tortillas: perfect wraps that hold all the delicious filling together.
- Olive oil, for brushing on burritos: ensures a crispy, golden exterior once baked.
- 3 tablespoons butter: for the creamy roux that forms the base of the green chile sauce.
- 3 tablespoons all-purpose flour: thickens the sauce perfectly without clumping.
- 1 clove garlic, minced: adds aromatic depth to the sauce.
- 2 cups low-sodium chicken broth: keeps the sauce flavorful and balanced without too much salt.
- 1/2 teaspoon cumin: continues the warm spice theme in the sauce.
- 1/2 teaspoon dried oregano, crushed: for that complementary herbal essence in the sauce.
- Salt and freshly ground black pepper, to taste: to bring out all the flavors perfectly.
- 4 ounces diced green chilies, mild: the heart of the “green chile” element, adding vibrant heat and character without overwhelming the palate.
- 1/3 cup shredded cheddar cheese: stirred into the sauce keeps it rich and cheesy.
- 1/2 cup sour cream: creates a luscious, creamy texture and tone that balances the spices.
How to Make Smothered Green Chile Chicken Burritos Recipe
Step 1: Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C) and prepare a baking sheet with foil or parchment. This tiny step is a game changer — it stops sticking and makes cleanup a breeze after your kitchen smells like a fiesta.
Step 2: Mix the Chicken Filling
In a medium bowl, combine the cooked chicken, salsa, ground cumin, oregano, cheddar cheese, and green onions. Stir everything together until the ingredients are warmly entwined. This filling is juicy, cheesy, and bursting with Southwestern flavor, the perfect heart for your burritos.
Step 3: Assemble the Burritos
Scoop a generous amount of the chicken mixture onto each flour tortilla’s center. Fold the sides over tightly and roll the tortillas to seal all that goodness inside. Arrange them seam-side down on your prepared baking sheet. A light brush of olive oil on the tops will give you that irresistible golden crisp once baked.
Step 4: Bake the Burritos
Pop your burritos into the oven and bake for 20-25 minutes. This step crisps the tortillas to a beautiful golden brown, adding a superb textural contrast to the soft, savory filling inside. Trust me, the smell alone is worth the wait.
Step 5: Make the Green Chile Sauce
While your burritos bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook it gently for three minutes, stirring constantly to keep it smooth. Add minced garlic and cook for just 30 seconds more — that aroma is like a warm hug. Slowly add chicken broth while whisking to avoid lumps, then stir in cumin, oregano, salt, and pepper. Once thickened, remove from heat and blend in diced green chilies, cheddar cheese, and sour cream until silky and luscious.
Step 6: Smother and Broil
When your burritos are baked, switch the oven to broil. Spoon a generous ladle of the creamy green chile sauce over each one, then sprinkle on some extra cheese. Broil for 2-3 minutes until the cheese is bubbly and golden. Keep a close eye here to avoid burning – but this bubbly finish is what makes these burritos truly spectacular.
Step 7: Serve Immediately
Once out of the oven, these burritos are best enjoyed hot and fresh. The crispy tortillas, savory chicken, and rich green chile sauce combine into a meal that’s so much more than just a burrito — it’s an experience.
How to Serve Smothered Green Chile Chicken Burritos Recipe
Garnishes
A sprinkle of chopped fresh cilantro or sliced avocado adds freshness and a creamy contrast to the warm, cheesy burritos. A few lime wedges on the side offer a zesty brightness that lifts every bite to another level.
Side Dishes
Pair this dish with classic Mexican rice or refried beans for a complete and hearty meal. A simple corn salad or crisp tortilla chips with guacamole balances everything with a refreshing crunch.
Creative Ways to Present
For a fun twist, serve smaller, slider-sized versions for parties or stack burritos in a baking dish for a smothered burrito casserole. Layer in some jalapeños or swap cheddar with pepper jack cheese to tweak the spice profile.
Make Ahead and Storage
Storing Leftovers
Place leftover burritos in an airtight container and refrigerate for up to 3 days. Keep the green chile sauce in a separate container to maintain the crispness of the tortillas before reheating.
Freezing
Smothered Green Chile Chicken Burritos Recipe freezes beautifully. Wrap each burrito individually in foil or plastic wrap, then place them in a freezer-safe bag. They stay fresh for up to 2 months, perfect for quick meals on busy days.
Reheating
Reheat burritos in the oven at 350°F until warmed through, about 15-20 minutes, to retain that delicious crispy exterior. Reheat the green chile sauce gently on the stove or in the microwave and pour over just before serving to keep it creamy and fresh.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a perfect shortcut that saves prep time and adds extra flavor, making your Smothered Green Chile Chicken Burritos Recipe even easier to pull together.
How spicy are these burritos?
The green chilies used are mild, so the overall heat is gentle. You can easily adjust spice levels by choosing hotter chilies or adding jalapeños if you’re craving more kick.
Can I make the green chile sauce dairy-free?
Yes, you can swap out cheddar cheese and sour cream for dairy-free alternatives like vegan cheese and coconut yogurt to accommodate dietary preferences without sacrificing creaminess.
What kind of salsa works best in this recipe?
Choose a salsa with a good balance of tomatoes and chilies that suits your taste — chunky salsa verde or a smooth tomato-based salsa both work wonderfully for different flavor profiles.
Is it possible to make vegetarian smothered burritos?
Definitely! Replace chicken with sautéed vegetables or beans for protein, and you’ll have a vegetarian version that’s just as comforting and delicious as the classic recipe.
Final Thoughts
I can’t recommend giving this Smothered Green Chile Chicken Burritos Recipe a try enough — the flavors, textures, and sheer comforting vibes make it a true winner for any meal. It’s the kind of dish everyone loves and comes back to, perfect for sharing and making memories around the dinner table. So go ahead, make it your own, and watch how quickly it becomes a beloved staple in your kitchen.
Print
Smothered Green Chile Chicken Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 burritos
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
These Smothered Green Chile Chicken Burritos are a flavorful, cheesy delight featuring tender chicken in a spiced salsa mixture rolled in flour tortillas, baked to a crispy golden perfection, and topped with a creamy, zesty green chile cheese sauce. Perfect for a comforting dinner with a Southwest twist, they are served piping hot with melted cheese on top for an irresistible finish.
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 Cheese 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
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prevent sticking and simplify cleanup.
- Mix the Chicken Filling: In a medium bowl, thoroughly combine the cooked chicken, salsa, ground cumin, dried oregano, shredded cheddar cheese, and chopped green onions to create a well-blended filling.
- Assemble the Burritos: Place a generous amount of the chicken mixture in the center of each flour tortilla. Fold the sides over and roll tightly to enclose the filling. Arrange the burritos seam-side down on the prepared baking sheet and lightly brush the tops with olive oil to promote crispiness.
- Bake the Burritos: Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, or until the burritos are golden brown and crispy on the outside.
- Make the Green Chile Cheese Sauce: While the burritos bake, melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for about 3 minutes, stirring constantly. Add minced garlic and cook for 30 seconds until fragrant. Gradually whisk in chicken broth to prevent lumps, then stir in cumin, oregano, salt, and pepper. Cook, stirring frequently, until the sauce thickens. Remove from heat and stir in diced green chilies, shredded cheddar cheese, and sour cream until fully blended and creamy.
- Broil with Sauce and Cheese: After baking, switch the oven to broil. Spoon the warm green chile sauce evenly over each burrito and sprinkle additional shredded cheddar cheese on top. Broil for 2 to 3 minutes or until the cheese melts and becomes bubbly, watching closely to prevent burning.
- Serve Immediately: Remove the smothered burritos from the oven and serve right away. They pair excellently with Mexican rice or your favorite side dishes for a complete meal.
Notes
- Use mild or medium green chilies depending on desired spice level.
- For extra crispiness, brush the tortillas with olive oil before baking.
- You can substitute cooked rotisserie chicken for convenience.
- Leftover burritos can be refrigerated and reheated in the oven or microwave.
- Adjust salsa type and amount to customize flavor and moisture in the filling.
