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
Units
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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.
