Description
Smothered Green Chile Chicken Burritos are a flavorful Tex-Mex dish featuring tender chicken mixed with salsa, cheese, and spices, wrapped in warm flour tortillas, baked to a crispy golden finish, and topped with a creamy green chile sauce loaded with cheese and mild green chilies. Perfect for a hearty family meal or a satisfying dinner with a rich blend of smoky and spicy flavors.
Ingredients
Scale
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 ground cumin
- 1/2 teaspoon dried oregano, crushed
- Salt and freshly ground black pepper, to taste
- 4 ounces diced mild green chilies
- 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 medium bowl, combine the cooked chicken, your favorite salsa, ground cumin, crushed oregano, shredded cheddar cheese, and chopped green onions. Mix well to ensure all ingredients are evenly distributed.
- Fill tortillas: Place a generous portion of the chicken mixture in the center of each flour tortilla. Fold the sides over the filling and roll the tortillas tightly to form burritos. Arrange the burritos seam-side down on the prepared baking sheet and brush the tops lightly with olive oil for a crispy, golden finish.
- Bake the burritos: Bake the burritos in the preheated oven for 20-25 minutes until they are nicely browned and crispy on the outside.
- Make sauce: While the burritos bake, melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook it for about 3 minutes, stirring frequently. Add the minced garlic and cook for an additional 30 seconds until fragrant. Gradually whisk in the chicken broth to avoid lumps. Stir in the cumin, oregano, salt, and pepper. Continue cooking until the sauce thickens, then remove from heat and stir in the diced green chilies, shredded cheddar cheese, and sour cream until smooth and creamy.
- Broil: After baking, switch your oven to the broil setting. Ladle the green chile sauce evenly over each burrito and sprinkle additional cheese on top. Place the baking sheet under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Serve: Remove the burritos from the oven and serve immediately. They pair wonderfully with Mexican rice or your choice of side dishes.
Notes
- Use mild or medium green chilies depending on your preferred heat level.
- Chicken can be shredded rotisserie or leftover cooked chicken breast.
- For a crispier burrito, brush lightly with olive oil before baking.
- Watch the broiler carefully to avoid burning the cheese on top.
- Leftover sauce can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
