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
Scale
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.
