Smothered Green Chile Chicken Burritos Recipe

Description

Ingredients

For the Green Burrito Sauce

• 2 tablespoons vegetable oil
• 3 tablespoons flour
• 1 cup low-sodium chicken broth
• 14-ounce can green enchilada sauce (Hatch-style recommended)
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• Freshly ground black pepper, to taste

For the Burrito Filling

• 3 cups shredded rotisserie chicken (or cooked shredded chicken)
• 4-ounce can mild diced green chiles, drained (use medium or hot if you want more heat)
• ½ cup sour cream
• 1 cup shredded Monterey Jack cheese
• ½ teaspoon salt
• Freshly ground black pepper, to taste

For Assembly

• 6 burrito-sized flour tortillas (about 10 inches)
• 2 cups shredded cheese (sharp cheddar and Monterey Jack blend)
• ¼ cup thinly sliced green onions

Optional Toppings

• Fresh cilantro
• Sliced avocado
• Extra sour cream
• Hot sauce or salsa

Instructions

Step 1: Prepare the Green Sauce

1. Heat the vegetable oil in a medium saucepan over low heat.
2. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until it begins to lightly brown.
3. Slowly whisk in the chicken broth and the can of green enchilada sauce. Add the cumin, salt, and a few grinds of black pepper.
4. Raise the heat to medium-high and bring the sauce to a boil, then reduce to a simmer.
5. Simmer and whisk until the sauce thickens to a smooth, pourable consistency. Remove from heat and set aside.

Step 2: Make the Filling

1. In a large bowl, combine the shredded chicken, drained diced green chiles, sour cream, and Monterey Jack cheese.
2. Season with salt and freshly ground pepper; mix until evenly combined.

Step 3: Assemble the Burritos

1. Preheat the oven to 350°F (175°C). Grease a 13×9-inch baking dish with non-stick spray or a little oil.
2. Warm the flour tortillas for 20–30 seconds in the microwave between damp paper towels so they’re pliable and easy to roll.
3. Divide the chicken mixture evenly among the tortillas. Fold the sides over and roll each tortilla into a burrito, placing them seam-side down in the prepared dish.
4. Pour the green chile sauce evenly over the burritos, covering them completely. Cover the dish with foil.

Step 4: Bake and Finish

1. Bake the covered burritos for 20 minutes.
2. Remove the foil, sprinkle the shredded cheese evenly over the top, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
3. Garnish with sliced green onions and any optional toppings you like. Serve hot.

Notes & Tips

• Using a Hatch-style green enchilada sauce gives the most authentic green chile flavor, but any good-quality green enchilada sauce will work.
• For creamier filling, increase the sour cream by 2–4 tablespoons or fold in a little cream cheese.
• Swap mild green chiles for medium or hot to raise the spice level. Roasted poblano strips also make an excellent substitution.
• Add cooked rice, black beans, or pinto beans to the filling for extra bulk and texture.
• To prevent soggy burritos, avoid overly wet fillings. If needed, reduce the sour cream slightly or drain any excess liquid from added ingredients.
• For a golden top, broil the burritos for 1–2 minutes after baking, watching closely so the cheese doesn’t burn.

Serving Suggestions

Serve these smothered burritos with Mexican rice, refried beans, a crisp green salad, or chips and guacamole. They pair well with a citrusy agua fresca or a chilled beverage of your choice. Garnish each serving with fresh cilantro, sliced avocado, and extra sour cream or salsa for brightness and contrast.

Nutritional Information (Per Serving)

• Calories: 500 kcal
• Fat: 25 g
• Carbohydrates: 40 g
• Protein: 30 g
• Fiber: 2 g
• Sodium: 700 mg

Nutrition values are approximate and will vary based on exact brands and portion sizes.

Storage & Leftovers

• Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
• To freeze, wrap each burrito tightly in plastic wrap and foil before baking (or after, without sauce). Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat refrigerated burritos in a 350°F oven for 15–20 minutes, or microwave on high for 1–2 minutes until heated through.

Frequently Asked Questions

Can I assemble these ahead of time? Yes. Assemble and refrigerate the burritos; add the sauce and bake just before serving.

Can I use red enchilada sauce instead? Absolutely. Red enchilada sauce creates a different, equally delicious flavor profile if you prefer it.

What can substitute for rotisserie chicken? Any cooked, shredded chicken works. You can also substitute cooked ground beef, turkey, or a plant-based protein for a different twist.

How to make this gluten-free? Use gluten-free flour tortillas and verify that the enchilada sauce and any other packaged ingredients are labeled gluten-free.

Related Recipe Ideas

• Ultimate Cowboy Casserole with Cornbread — a hearty family-style casserole
• Sausage Balls — savory appetizers that pair well with Mexican-inspired mains

Conclusion

Green Chile Chicken Smothered Burritos are an easy, flavorful meal that brings a comforting Southwestern twist to a classic favorite. The rich green chile sauce and creamy chicken filling make these burritos perfect for weeknight dinners, potlucks, and family gatherings. Feel free to adjust the spice level, cheeses, or add-ins to make the recipe your own.