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!
Hey Valerie! This recipe looks amazing! I’m sharing it in my Friday Gazette email and sending my readers here to get it for their own files.
Have a great day!
Thanks so much for sharing, Christy! 🙂
I made these and followed the recipe as is. It is fantastic! It really doesn’t get any easier that this! Thanks for a great recipe that will now enter into our monthly rotation. The next time I make it I may add some chopped onions to filling and might give the hot green chiles a whirl. Now I will have to check out other recipes you have on your site. You have been vetted and considered legit!
just ran to the grocery store for the ingredients. looks great.
Hope you love it, Ann!
Outstanding recipe, pretty simple I must say
The flavor taste like I’m at an authentic Mexican restaurant
Thank you for sharing. Yummmmm
I made these yesterday because my brother was coming for a visit. After tasting them he said “This is wonderful! You should open a restaurant!” That is always a good compliment. Later my husband tried one when he came home after golfing. He agreed with my brother, saying: “Its a keeper!” Which in our house means that it is a recipe worth keeping and having on a regular basis. My tortillas were only about 9 inches in diamater so I ended up with 7 instead of 6 rolls. Thank you! Scrumptious!
Delicious! This will become a staple. Since we have lived in West Texas for the last 45 years and we also prepare Thai dishes frequently, we used Hatch hot diced chilis; it was well within our tolerance for heat. We used simply spiced rotisserie chicken and chopped the pieces so that there was no stringiness. Thank you.
Hi V! Had 4 leftover chicken breast so I decided to make your green enchiladas at 930pm. All done and on the table in less than an hour and my teenage sons were eating it up! So easy and delicious! I still have chicken breast so now onto the Enchilada Casserole!
Your house sounds very much like mine! I remember those late dinner nights 🙂 I’m so glad the boys loved it. Thanks so much, K!
very good and it fast too
Delicious! I made this today and it is fantasric. Love the sauce and look forward to trying it with other burrito variations. It’s quite a dish full for one so I hope it freezes well! Thanks for a great recipe.
Hi Suzi. I think it will freeze very well. You might want to check out my Turkey Black Bean Enchilada Bake. It has a red version of the same sauce that was used in this recipe. Super tasty! Thanks for the feedback 🙂
Oh, gonna have these for dinner tomorrow nite! Can’t wait. I have your cookbook and you’re a treat to watch on the food network! Thank you!
Hi Karen. Wrong Valerie but I’m glad you’re going to try the burritos! We just love them and I’ve had wonderful feedback from others. I think Valerie Bertinelli is great too. 😉
I made these for my wife and myself last night. We both agreed that they were the best we’ve had. Great recipe. Thank you so much! (Keep em’ coming)!
I’m so glad to hear you both loved it! Thanks for the feedback, Rodger 🙂
I have made these before and I’m going to make them again on 5/10/19 having friends over a.nd these are great thxs
Your Mexican food lover is right HERE! This looks amazing, Valerie… and so easy to prepare… can’t wait to make this! 🙂
Well, you are not alone, my friend! Thanks so much and I hope you try them and love them 🙂
This recipe was AMAZING, my WHOLE family absolutely LOVED it. I will definitely make it again!!!?