Description
Smothered Green Chile Chicken Burritos are a flavorful and comforting dish featuring tender, spice-infused shredded chicken wrapped in warm flour tortillas and smothered in a creamy green chile enchilada sauce. Topped with melted cheddar and Monterey Jack cheeses, along with fresh cilantro, lime juice, green chilies, and tomatoes, these burritos offer a perfect blend of smoky, tangy, and cheesy flavors that make for an irresistible meal.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon ground oregano
- 1/4 teaspoon cayenne pepper
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 cup green chile enchilada sauce
Cheese and Tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 large flour tortillas
Garnishes
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1/4 cup diced green chilies
- 1/4 cup diced tomatoes
Instructions
- Heat oil: Heat olive oil in a large skillet over medium heat.
- Sauté onion: Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
- Cook garlic: Stir in the minced garlic and cook for 1 minute, ensuring not to burn it.
- Brown chicken: Place the chicken breasts in the skillet and cook 6-7 minutes per side until browned.
- Add spices: Sprinkle in cumin, chili powder, paprika, oregano, and cayenne pepper, coating chicken evenly on both sides.
- Deglaze and combine: Pour in chicken broth, stirring to combine and scraping browned bits from skillet bottom.
- Simmer chicken: Cover skillet, reduce heat to low, and simmer 15-20 minutes until chicken is cooked through (165°F internal temp).
- Rest and shred chicken: Remove chicken and let rest a few minutes before shredding with forks.
- Make creamy sauce: Stir sour cream into skillet sauce thoroughly.
- Add enchilada sauce: Mix in green chile enchilada sauce to create a creamy mixture.
- Preheat oven: Set oven to 350°F (175°C).
- Prepare tortillas: Lay out four large flour tortillas on a clean surface.
- Assemble burritos: Evenly distribute shredded chicken in center of each tortilla.
- Add sauce: Spoon creamy sauce over chicken inside tortillas.
- Sprinkle cheese: Add cheddar and Monterey Jack cheese over the sauce and chicken.
- Roll burritos: Roll tortillas tightly, folding in sides to form burrito shapes.
- Arrange in baking dish: Place burritos seam-side down in a baking dish.
- Pour sauce: Pour remaining sauce evenly over burritos.
- Top with cheese: Sprinkle remaining cheddar and Monterey Jack cheese over the sauce.
- Bake: Bake in oven for 20 minutes until cheese is melted and bubbly.
- Cool: Remove from oven and let cool for a few minutes.
- Garnish: Sprinkle chopped cilantro and drizzle fresh lime juice over the burritos.
- Add toppings: Top with diced green chilies and diced tomatoes for color and flavor.
- Serve: Serve warm and enjoy your smothered green chile chicken burritos!
Notes
- You can substitute chicken thighs for a juicier option.
- Adjust cayenne pepper amount to control heat level.
- Use corn tortillas for a gluten-free alternative but expect a different texture.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven.
- Add avocado slices or sour cream on the side for additional creaminess.
