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Green Chile Chicken Smothered Burritos Recipe
Ash Tyrrell

Green Chile Chicken Smothered Burritos Recipe

When I first tried making green chile chicken smothered burritos, I instantly knew this recipe was a keeper. The combination of tender chicken, creamy cheese, and that luscious green sauce melted perfectly into each bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • Creates a creamy smooth base for the sauce.
  • 3 tablespoons all-purpose flour
  • Thickens the sauce perfectly.
  • 1 cup low-sodium chicken broth
  • Adds depth without being overly salty.
  • 14- ounce can green enchilada sauce
  • Hatch brand works wonderfully for bold authentic flavors.
  • 1 teaspoon ground cumin
  • Lends a warm earthy undertone.
  • ¼ teaspoon salt
  • Balances the flavors while enhancing richness.
  • Freshly ground black pepper to taste
  • Adds a light kick for balance.
  • 3 cups shredded cooked chicken
  • I love using rotisserie chicken for ease and flavor.
  • 4- ounce can mild diced green chiles drained
  • Adds a hint of spice without overpowering.
  • ½ cup sour cream
  • Brings creaminess to the filling.
  • 1 cup shredded Monterey Jack cheese
  • Smooth melty, and oh-so-good.
  • ½ teaspoon salt
  • Seasoning makes everything pop.
  • Freshly ground black pepper to taste
  • Another touch of zest to round out flavors.
  • 6 burrito-sized 10-inch flour tortillas
  • The perfect size to hold all that goodness.
  • 2 cups shredded cheese
  • A mix of cheddar and Monterey Jack works beautifully.
  • ¼ cup thinly sliced green onions
  • These add freshness and a pop of color.
  • Fresh cilantro avocado, sour cream, hot sauce, or salsa
  • Customize it your way!

Method
 

  1. Start by heating the vegetable oil in a saucepan over low heat. Once warmed, whisk in the flour and cook for about two minutes until slightly golden. Gradually add the chicken broth, enchilada sauce, cumin, salt, and a pinch of pepper. Turn up the heat to medium-high and bring the mixture to a boil. Once it thickens, set it aside to cool slightly.
  2. Combine the shredded chicken, green chiles, sour cream, and Monterey Jack cheese in a large mixing bowl. Sprinkle in salt and pepper. Stir everything until all the ingredients are evenly mixed.
  3. To make assembly easier, heat your tortillas gently. Stack them between two damp paper towels and microwave for 20-30 seconds. This will make them pliable and less likely to tear when rolling.
  4. Divide the filling evenly among the tortillas. Fold the edges inward and roll tightly. Place each burrito seam-side down in a greased 9×13-inch baking dish.
  5. Pour the prepared sauce generously over the burritos. Cover the dish with foil and bake in a preheated 350°F oven for 20 minutes. Remove the foil, sprinkle shredded cheese on top, and bake for another 10 minutes until the cheese is melted and bubbly.
  6. Finish with green onions and any optional toppings you love. Serve hot, straight from the oven!

Notes

  • Fresh cheese always melts better. Grate your own instead of using pre-shredded.
  • Don’t skip heating the tortillas. It makes rolling so much easier!
  • Season to taste as you go along. A little adjustment can elevate the flavors.
  • If you like extra sauciness, make 1.5 batches of the sauce.
  • Freeze leftovers individually for quick and easy meals later.