Name: Smothered Green Chile Chicken Burritos Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
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

Description

Delicious smothered green chile chicken burritos featuring tender chicken, a flavorful green chile sauce, and melted cheddar cheese, baked to golden perfection and then broiled for a cheesy topping. Perfect for a comforting and hearty Mexican-inspired meal.

Ingredients

Units Scale

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

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Instructions

Preheat and prep: Preheat your oven to 400°F (200°C). 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, salsa, ground cumin, crushed dried oregano, shredded cheddar cheese, and chopped green onions. Mix thoroughly until well blended.
Fill tortillas: Lay out each large flour tortilla on a flat surface. Spoon the chicken filling into the center of each tortilla. Fold the sides in and roll up the burrito tightly. Place the burritos seam-side down on the prepared baking sheet. Lightly brush the tops of the burritos with olive oil to ensure a crispy, golden exterior.
Bake: Bake the burritos in the preheated oven for 20-25 minutes or until they are golden brown and crispy on the outside.
Make sauce: While the burritos bake, prepare the green chile sauce. In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 3 minutes to form a roux, stirring constantly. Add minced garlic and cook for an additional 30 seconds. Gradually whisk in the low-sodium chicken broth to avoid lumps. Stir in cumin, oregano, salt, and freshly ground black pepper to taste. Allow the sauce to cook until it thickens, then remove from heat. Stir in the diced mild green chilies, shredded cheddar cheese, and sour cream until smooth and creamy.
Broil: Once the burritos are baked, turn your oven to broil. Spoon the green chile sauce generously over each burrito. Sprinkle additional shredded cheddar cheese on top. Place the tray back in the oven under the broiler for 2-3 minutes or until the cheese sauce is bubbly and the cheese on top melts beautifully.
Serve: Remove the burritos from the oven carefully. Serve hot and optionally paired with Mexican rice or your favorite side dishes for a complete meal.

Notes

You can use either uncooked or regular flour tortillas depending on your preference.
The chicken filling and green chile sauce can be made ahead of time and stored in the refrigerator to save time on the day of serving.
For freezing, assemble the burritos and store the sauce separately. Bake the burritos from frozen and reheat the sauce before serving for convenience.