I absolutely love this Smothered Green Chile Chicken Burritos Recipe because it combines the cozy comfort of a classic chicken burrito with the rich, creamy kick of green chile sauce that smothers every bite. It’s one of those meals that feels like a warm hug after a busy day, perfect for casual dinners or when you want to impress without stress.
When I first tried this recipe, I was blown away by how the tangy salsa and the cheesy, tender chicken filling meld with the luscious green chile sauce on top. You’ll find that these burritos are not only flavorful but also satisfying – great for family dinners or meal prep that holds up well the next day.
Why You’ll Love This Recipe
- Flavor-packed comfort food: The green chile sauce adds a creamy, slightly spicy twist that elevates the classic burrito.
- Easy to make: With simple ingredients and straightforward steps, it’s a recipe you can whip up any night of the week.
- Great for leftovers: It reheats beautifully, making it perfect for meal prep or busy weeknights.
- Customizable: You can tweak the spice level and fillings to match your taste perfectly.
Ingredients You’ll Need
The ingredients for this Smothered Green Chile Chicken Burritos Recipe come together effortlessly, with simple staples that pack big flavor. When you shop, look for good-quality salsa and green chilies to really make the sauce shine.
- Cooked chicken: Use leftover rotisserie chicken or poach your own for juicy, tender bites.
- Salsa: Pick your favorite kind—mild, medium, or spicy—to control the heat level.
- Ground cumin: This brings a warm, earthy depth that’s essential here.
- Dried oregano: Adds a subtle herbal note, crushing it releases more flavor.
- Shredded cheddar cheese: Sharp cheddar works great for melty richness.
- Green onions: A fresh bite and mild onion flavor brighten the filling.
- Large flour tortillas: Choose sturdy ones—they need to hold up to all the filling and sauce.
- Olive oil: For brushing the burritos to get that golden, crispy finish.
- Butter and all-purpose flour: For creating the roux base of the green chile sauce.
- Garlic: Freshly minced adds a nice sharpness to the sauce.
- Low-sodium chicken broth: Keeps the sauce flavorful but not too salty.
- Diced green chilies: Mild ones make the sauce creamy with a kick but not overpowering.
- Sour cream: A cool, tangy ingredient that smoothes out the sauce perfectly.
Variations
I love that this Smothered Green Chile Chicken Burritos Recipe is so flexible—you can easily make it your own by swapping ingredients or adding extras based on what you have on hand or who you’re cooking for.
- Make it spicy: I’ve added chopped jalapeños or used hotter green chilies to turn up the heat, and it never disappoints.
- Vegetarian option: Replace the chicken with seasoned beans or sautéed veggies—just as tasty and hearty.
- Cheese variations: Try Monterey Jack or a Mexican blend if you want a different melty cheese flavor.
- Use corn tortillas: For a gluten-free swap, just be gentle with them while filling to avoid tearing.
How to Make Smothered Green Chile Chicken Burritos Recipe
Step 1: Preheat and Prep Your Oven
Get your oven heated to 400°F (200°C) and line a baking sheet with foil or parchment paper—it saves you from sticky cleanup later. I usually brush the tortillas with olive oil right before baking so they crisp up nicely without drying out.
Step 2: Mix the Chicken Filling
In a big bowl, toss together your cooked chicken, salsa, cumin, oregano, shredded cheddar, and chopped green onions. This combo is where the real magic happens—the salsa keeps everything moist and zesty, while the cheese makes it comforting.
Step 3: Assemble the Burritos
Spoon the filling into the center of each tortilla. Then fold the sides in and roll them tightly—make sure to tuck and roll firmly so nothing leaks out during baking. Place them seam-side down on your prepared baking sheet, then brush the tops lightly with olive oil to get that golden finish.
Step 4: Bake to Crispy Perfection
Bake the burritos for about 20-25 minutes until they’re golden brown and crispy on the outside. You’ll want to keep an eye on them so they don’t burn but still get that perfect crunch that makes them irresistible.
Step 5: Whip Up the Green Chile Sauce
While the burritos bake, melt butter in a saucepan over medium heat. Stir in flour and cook for 3 minutes until it forms a smooth roux—this step is key for a thick sauce. Add garlic and cook briefly, then whisk in chicken broth gradually to avoid lumps.
Season with cumin, oregano, salt, and pepper. Once thickened, remove from heat and stir in diced green chilies, cheese, and sour cream for that creamy, tangy finish that ties the whole dish together.
Step 6: Smother and Broil
Turn your oven’s heat to broil. Ladle the luscious green chile sauce generously over each baked burrito and sprinkle with extra cheese. Pop them under the broiler for 2-3 minutes just until the cheese melts and bubbles. Watch them closely here—you want melty topping without burning.
Step 7: Serve and Enjoy!
Serve your smothered beauties hot, ideally with some fluffy Mexican rice or a simple side salad to balance the richness. Every bite should be a satisfying mix of crispy tortilla, tangy chicken filling, and creamy green chile goodness.
Pro Tips for Making Smothered Green Chile Chicken Burritos Recipe
- Use warm tortillas: I discovered this trick when warming tortillas briefly before filling—they roll up easier and won’t crack.
- Don’t skip the roux: Cooking the flour and butter mixture fully before adding broth ensures your sauce thickens smoothly without lumps.
- Brush burritos with oil: This helps get a golden, slightly crispy texture on the outside that contrasts beautifully with the creamy sauce.
- Watch broil time closely: Cheese melts fast under the broiler—don’t walk away or it might burn.
How to Serve Smothered Green Chile Chicken Burritos Recipe
Garnishes
I like to finish these burritos with a sprinkle of fresh cilantro and some chopped green onions for a pop of color and fresh flavor. A dollop of sour cream or some sliced avocado on the side cools down the richness perfectly.
Side Dishes
Mexican rice is my go-to side here, but you can also serve these with black beans, a crisp salad, or even a corn and tomato salad to keep things light and balanced.
Creative Ways to Present
For parties, I’ve served smaller burrito bites smothered in sauce in a casserole dish—a neat way to feed a crowd and make it feel festive. Wrapped in foil with colorful napkins, they also make great picnic or game-day food!
Make Ahead and Storage
Storing Leftovers
I always store leftover burritos in an airtight container in the fridge, separate from the green chile sauce if possible. This keeps the tortillas from becoming soggy overnight.
Freezing
I froze assembled burritos before baking for a quick dinner later—just bake straight from frozen and reheat your sauce separately to ladle on top. It’s a major time-saver and tastes just as delicious as fresh.
Reheating
To reheat, pop the burritos in a 350°F oven until warmed through to keep them crispy. Warm the sauce gently on the stove or microwave, then pour it over just before serving to keep that fresh-made flavor.
FAQs
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Can I use canned chicken for this recipe?
Yes, canned chicken is a convenient shortcut, though it tends to be drier than fresh or rotisserie chicken. If you use canned, I recommend mixing it with a little extra salsa or a splash of chicken broth to keep the filling moist and flavorful.
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How spicy is the green chile sauce?
The sauce is generally mild because it uses mild diced green chilies, but you can easily increase or decrease the heat by switching to hotter chilies or adding a pinch of chili powder. Always taste as you go to get the perfect spice level for your family.
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What if I don’t have cheddar cheese?
Cheddar adds a nice sharpness and meltiness, but other cheeses like Monterey Jack, Colby, or even a Mexican cheese blend work well too. Pick a cheese that melts easily to get that gooey texture in both the filling and the sauce.
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Can I make this recipe gluten-free?
Absolutely! Use gluten-free tortillas and substitute the all-purpose flour in the sauce with a gluten-free flour blend or cornstarch (use half the amount) to thicken the sauce. Just be sure your salsa and broth are also gluten-free.
Final Thoughts
This Smothered Green Chile Chicken Burritos Recipe has become such a staple in my kitchen because it hits all the right notes — creamy, cheesy, spicy, and satisfying. I love sharing it with friends because it’s simple to make, yet everyone thinks you spent hours in the kitchen. Give it a try, and I promise you’ll keep coming back to this recipe as one of your favorites too!
Print
Smothered Green Chile Chicken Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 burritos
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Smothered Green Chile Chicken Burritos recipe features tender shredded chicken combined with zesty salsa, cumin, and cheddar cheese, all wrapped in warm flour tortillas. Baked to golden perfection and topped with a rich, creamy green chile sauce that blends butter, garlic, chicken broth, and mild diced green chilies, then broiled with melted cheese for an irresistible finish. Perfect for a comforting meal served alongside Mexican rice.
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 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
- Preheat and prep: Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
- Make filling: In a mixing bowl, combine the cooked chicken, salsa, ground cumin, dried oregano, shredded cheddar cheese, and chopped green onions. Mix well to blend all the flavors.
- Fill tortillas: Lay out each large flour tortilla and spoon an equal amount of the chicken filling into the center. Fold the sides of the tortilla in and roll it up tightly into a burrito shape. Place the burritos seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil to help them brown and crisp.
- Bake: Bake the burritos in the preheated oven for 20 to 25 minutes, or until they turn golden brown and crispy on the outside.
- Make sauce: While the burritos bake, melt butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for about 3 minutes until it forms a roux. Add minced garlic and cook for an additional 30 seconds until fragrant. Gradually whisk in the low-sodium chicken broth, stirring constantly. Add cumin, oregano, salt, and freshly ground black pepper to taste. Continue cooking until the sauce thickens. Remove from heat and stir in diced green chilies, shredded cheddar cheese, and sour cream until smooth and creamy.
- Broil: Once the burritos are baked, switch your oven setting to broil. Ladle the rich green chile sauce evenly over each burrito and sprinkle additional cheddar cheese on top. Place under the broiler for 2 to 3 minutes or until the cheese is melted and bubbly.
- Serve: Remove from oven and serve hot, ideally with a side of Mexican rice or your favorite accompaniments.
Notes
- Both uncooked and regular flour tortillas can be used depending on preference.
- The chicken filling and green chile sauce can be prepared ahead of time to save cooking day prep.
- To freeze: Assemble the burritos but freeze the green chile sauce separately. Bake the burritos from frozen and reheat the sauce before serving for best results.
