Smothered Green Chile Chicken Burritos
Smothered Green Chile Chicken Burritos are filled with seasoned chicken, spices, and topped with a tangy homemade green chile sauce, offering a comforting and flavorful meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 burritos
- Category: Main Course
- Method: Baking, Broiling, Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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
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 oven to 400°F. Line a baking sheet with foil or parchment paper.
- Prepare the chicken filling: In a large bowl, combine the shredded chicken, salsa, cumin, oregano, shredded cheese, and chopped green onions.
- Assemble the burritos: Place a heaping 1/2 cup of the chicken mixture in the center of each tortilla. Fold in the sides and roll tightly, like a traditional burrito. Place each rolled burrito seam-side down on the prepared baking sheet. Brush each burrito lightly with olive oil or spray with non-stick cooking spray.
- Bake the burritos: Bake in the preheated oven for 20-25 minutes or until the burritos are golden brown and crispy.
- Make the green chile sauce: In a medium saucepan, melt butter over medium heat. Once the butter is melted and bubbling, whisk in flour and cook, stirring constantly for 3 minutes. Add the minced garlic and stir for 30 seconds. Gradually whisk in chicken broth and add cumin, oregano, salt, and pepper. Stir until the sauce thickens, about 2-3 minutes. Remove from heat and stir in green chilies, shredded cheddar cheese, and sour cream. Taste and adjust seasonings if needed.
- Broil the burritos: Once the burritos are done baking, switch the oven to high broil. Spoon a generous amount of the green chile sauce over each burrito and top with additional shredded cheddar cheese. Broil for 2-3 minutes, or until the cheese melts and becomes bubbly.
- Serve: Serve the smothered burritos hot with your favorite sides, such as authentic Mexican rice.
Notes
- Substitute chicken with ground beef, turkey, or sautéed vegetables for a vegetarian option.
- Adjust the heat of the green chile sauce by using spicier chiles or adding jalapeños to the sauce.
- Try Monterey Jack or Pepper Jack cheese for a different flavor.
- Use corn or gluten-free tortillas for alternatives.
- Leftover burritos can be stored in an airtight container in the fridge for up to 3 days.
- Green chile sauce can be made ahead of time and stored for up to 3 days.
- Burritos can be assembled and frozen before baking.
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 50mg
