Description
Smothered Green Chile Chicken Burritos deliver Southwest comfort with bold, zesty flavors wrapped in warm tortillas. Mexican-inspired ingredients create a hearty meal packed with tender chicken, roasted green chiles, and melted cheese that promises a delicious culinary adventure you’ll crave again and again.
Ingredients
Scale
Protein:
- 3 cups cooked chicken, chopped or shredded
Green Chile Sauce Ingredients:
- 4 ounces (113 grams) diced green chilies, mild
- 2 cups low-sodium chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 clove garlic, minced
Cheese and Dairy:
- 1 ¼ cups shredded cheddar cheese
- ⅓ cup shredded cheddar cheese
- ½ cup sour cream
Additional Ingredients:
- 1 ½ cups salsa
- 6 large flour tortillas
- 2 green onions, chopped
- 1 ½ teaspoons ground cumin
- ½ teaspoon dried oregano leaves, crushed
- Olive oil, for brushing on burritos
Seasoning:
- ½ teaspoon cumin
- ½ teaspoon dried oregano leaves, crushed
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400°F (204°C) and prepare a baking sheet by lining it with aluminum foil or parchment paper.
- Create the chicken filling by combining shredded chicken, salsa, ground cumin, dried oregano, shredded cheese, and diced onions in a mixing bowl.
- Place a generous half-cup (120 milliliters) of the prepared chicken mixture in the center of each large tortilla.
- Carefully fold the sides of the tortilla inward, then roll tightly to form a compact burrito. Position each burrito seam-side down on the prepared baking sheet.
- Lightly coat the burritos with olive oil using a pastry brush or a non-stick cooking spray to enhance browning.
- Bake the burritos in the preheated oven for 20-25 minutes until they develop a golden, crispy exterior.
- While the burritos are baking, prepare the green chile sauce by melting butter in a medium saucepan over medium heat.
- Whisk flour into the melted butter and cook, stirring continuously, for approximately 3 minutes to create a roux.
- Add minced garlic and stir for 30 seconds to release its aromatic flavors.
- Gradually incorporate chicken broth, whisking to prevent lumps from forming.
- Season the sauce with ground cumin, dried oregano, salt, and black pepper. Continue cooking and stirring until the sauce thickens, about 2-3 minutes.
- Remove the sauce from heat and stir in chopped green chilies, shredded cheese, and sour cream. Taste and adjust seasonings as needed.
- Once the burritos are golden, remove them from the oven and switch the oven to high broil setting.
- Ladle a spoonful of green chile sauce over each burrito and sprinkle with additional shredded cheddar cheese.
- Broil for 2-3 minutes, watching carefully to ensure the cheese melts without burning.
- Serve the smothered green chile chicken burritos immediately, accompanied by authentic Mexican rice.
Notes
- Prep ahead by shredding chicken and mixing filling ingredients in advance for quicker assembly.
- Use fresh tortillas for best texture and easier rolling without cracking.
- Green chilies add a mild, smoky flavor that elevates the entire dish’s complexity.
- Choose a thick, chunky salsa to prevent soggy burrito filling and provide extra texture.
- Experiment with different cheese blends like pepper jack or monterey jack for varied taste profiles.
- Leftovers can be stored in an airtight container and reheated in oven for crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 6
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg