These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!
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Where are my Mexican food lovers? I know you’re out there. Friends, these Green Chile Chicken Smothered Burritos need to happen in your house. Please just trust me on this.
The filling is divinely simple. Shredded rotisserie chicken mixed with some sour cream, Monterey Jack cheese, and a can of diced green chiles rolled up into flour tortillas.
The wet burrito sauce is a variation of the one I do for my Turkey Black Bean Enchilada Bake (and for all my enchiladas) but this time I went green. It only takes a few minutes to cook up in a saucepan and it is wonderful.
The entire dish will take you less than an hour, from start to finish, and is an excellent choice for Cinco de Mayo. If you’ve got a group to feed, I’d suggest doubling the recipe to make 12.
A great choice for a fun special occasion but honestly easy enough to do anytime. My favorite kind of recipe!
Also on the plate is my Restaurant Style Mexican Rice which is at the top of my list of favorite sides. It has little bits of diced potato and carrot in it and it is SO good with these burritos.
Looking for more easy Mexican-inspired meals? Check out these incredible Chimichangas, my Crock Pot Chicken Tacos, and one of my all-time favorites – Shredded Mexican Beef.
Green Chile Chicken Smothered Burritos
Video
Ingredients
For the Green Burrito Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons flour
- 1 cup low-sodium chicken broth
- 14 ounce can green enchilada sauce, (use Hatch brand if you can find it)
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- freshly ground black pepper, to taste
For the Burrito Filling
- 3 cups shredded rotisserie chicken
- 4 ounce can mild diced green chiles, drained
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- ½ teaspoon salt
- freshly ground black pepper, to taste
For the Rest
- 6 burrito size (10-inch) flour tortillas
- 2 cups shredded cheese, (I used a combination of sharp cheddar and Monterey Jack)
- ¼ cup thinly sliced green onions
Optional Toppings
- cilantro avocado, sour cream, hot sauce or salsa
Instructions
For the Green Burrito Sauce
- Heat vegetable oil in a medium saucepan over LOW heat. Whisk in the flour and cook, whisking constantly, for a minute or two until mixture is just beginning to get lightly golden brown. Whisk in the chicken broth, enchilada sauce, cumin, salt, and pepper. Increase heat to MEDIUM-HIGH and bring mixture to a boil. Reduce heat enough to keep mixture at a low simmer and whisk lightly until thickened. Remove from heat and set aside.
For the Burrito Filling
- Combine chicken, sour cream, drained diced green chiles, and 1 cup shredded Monterey Jack cheese in a large mixing bowl. Season with salt and pepper.
- Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish with non-stick cooking spray.
- Place the stack of 6 tortillas between two paper towels and heat in the microwave for 20 to 30 seconds to soften slightly.
- To assemble burritos, divide the filling between tortillas, fold edges inward over the top of filling and roll up. Place seam side down in the prepared baking dish. Spoon the sauce over the top and cover the dish with foil.
- Bake in preheated oven for 20 minutes. Remove foil and sprinkle burritos with shredded cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted and the sauce is bubbly around the edges.
- Sprinkle with sliced green onions and serve with additional toppings of your choice.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Great recipe
I adjusted the recipe by putting a small amount of sauce in bottom of casserole dish and then putting burritos on top. Covered with foil for 30 mins and then added sauce and cheese for last 10 mins or so. I was worried about sogginess if I put sauce on from beginning. Any comments about this approach?
Your approach is totally fine but I’ve never had any issues with sogginess when making the recipe as written.
Making it now to leave in the fridge, with directions, for when the kids get back home from the beach. They will absolutely love it!!! Thank you for a great dinner they all will love!
The perfect back from the beach meal! Hope they loved it. Thanks, Kelly. 🙂
Everyone voted that this was the best Chicken Burritos they have ever had. So good leftovers were taken for lunch. Not too spicy for my family at all. Follow the recipe step by step. So good they will ask for more.
This is a family favorite. My son asks for his “favorite burrito” dinner. My kids are picky and all of them like this recipe.
Fantastic to hear this! Thanks, Jill. 🙂
Really quite delicious! I love the sauce, but I think the filling needs a little more flavor. Next time I will sauté some onion and garlic and add that to the filling mixture. Overall this recipe is a keeper!
This recipe has become a favorite at our house. It is super easy and fast. I wrap any extra burritos in plastic and freeze individually. Remove from the freezer, thaw for about 30 minutes, add sauce and cook. Great dinner on working days. I haven’t tried freezing the sauce but it is quick to make.
This recipe looks so delicious and one of my favorite ways to eat enchiladas. I am going to try to make it low carb though and canned green enchilada sauce is something I can’t have. Any suggestions for a substitute?
Hi Delores. Hatch green enchilada sauce is not very high in carbs but the added flour in the green burrito sauce does add additional carbs. You can substitute the sauce with a homemade sauce or any other low-carb sauce you love.
I am not a recipe reviewer, but I am an avid cook – I love recipes of all kinds, sometimes, the more difficult and intense, the better – but, I LOVE this recipe. It’s so easy for a weeknight dinner and tastes great. I buy chicken leg quarters for $.99 a pound and cook them myself to save money and keep it moist with the dark meat chicken, and I use Rotel instead of green chiles because I love tomatoes, but other than that, I make this as is and have done it several times. I’m printing this now to make it for dinner this week, and decided I had to leave a review. Thanks for the great recipe!
Love this recipe. Sooo good, I will be making it often.