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!
Wondering if I could substitute corn tortillas instead of flour due to gluten allergy?
I want to make this tonight! but instead of using the green chili enchilada sauce can I just make my own green chili, would it turn out the same?
Hi Charlene. If your sauce is a similar consistency and you use the same amount it will be great!
I would love to hear about your green chili recipe.. i dont care to try recipes if you are using other companies products……add a can of hatch green chili, than thus is hatches green chili. I much prefer home made 100 percent
I made this recipe and it was very good but way too much salt unfortunately. Will try again but not add any salt. I think these will be tremendous without any extra sodium. Thanks!
That was something else! Best ones I’ve ever had ?
Absolutely incredible! I added a small amount of diced onions and bell peppers, as well as about 1/4 of the can of enchilada sauce to the filling. To the topping, I also whisked in a spoonful of sour cream. My family loved them and I will make them again!!
Absolutely DELICIOUS!!! Great flavor and very very moist…
Will definatley be making again and again.
Thank u for sharing:)
We made these using green chili corn tortillas and plain Greek yogurt in place of sour cream… they were delicious and easy to make!
Hi one question, is the sour cream neccessary. I am not a sour cream person
Better than chicken burrito as our favorite Mexican place and theirs is really good! Easy to make — great presentation — just made this for the first time but if you’re having guests that like Mexican, bet there won’t be any leftovers!
How many pounds of chicken is 3 cups cooked?
If you’re cooking your own chicken you’ll need about 1-1/2 pounds.
I’m gonna try this soon looks yummy ? and salsa verde my favorite
I could drink salsa verde by the gallon.. I cannot wait to try this recipe!