These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!
This post may contain affiliate links. Please read our disclosure policy.
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!
I am going to try this awesome recipe tonight! Can not wait.
Just popping in to say that I made this recipe tonight and my family went crazy over it! The only thing I changed was that I didn’t have any rottiserie, so I diced and pan fried about 1.5 lbs of chicken. Few grocery chains here in New England carry green enchilada sauce, but Whole foods has it.
I’d love to adapt recipe to Paleo. Suggestions other than omit tortilla or use gluten free?
I’m afraid I’m not familiar enough with the restrictions of the Paleo diet to make a solid recommendation here.
Hi, I made these burritos today and they are totally amazing!!! They will be a favorite at my house from now on. So easy to prepare and the taste is awesome!!! Thank You for sharing ❤
So flavorful and delicious. This is sure to be a family favorite at our house!
This delicious recipe is so easy to inhale in one sitting! It’s so good!
Delish!! I could eat that today and tomorrow and the next day. lol.
I love anything with green chile and these are perfect! So good and that melty cheese on top, yum!
Absolutely delish! Very easy I had left over chicken that I had roasted. Valerie you are my new favorite site for recipes. Thank you will be making for company.
I’m so glad you loved it and thanks so much for the sweet comment! 🙂
I’m not the cook in my family so when I do cook I love finding good recipes.thank you this was amazing I did add fresh new Mexico hatch chili to both the chicken and sauce so good
I just made these enchiladas for dinner. Have not eaten yet, but if they taste as good as the sauce is, I’ll be in 7th heaven. Thank you for such a wonderful recipe.
I hope you loved them, Barbara!
I just popped over from Christy’s Southern Plate and had to share your recipe on facebook – easy with your button under the recipe! Following you on facebook now as well.
Welcome, Susan and thanks so much for sharing. 🙂