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!
I love the green sauce ! I make it and use it on everything!!!
Especially if I don’t have green chilie frozen , this sauce works great for anything Mexican!!!
I made a triple batch. 1 for my daughter, 1 for our neighbors and 1 for us they are very very good great recipe thank you
Would this still be good using ground beef ?
I’m betting it would but I can’t say for sure since I haven’t tried. Come back and let us know how it works out for you if you decide to try it 🙂
Wow! Made these tonight and they tasted delicious. I wouldn’t change anything. Was able to easily get all the ingredients. Adding this to my rotation. Thanks so much!
This turned out great for me! I was just wondering how much a serving is as far as the nutritional information is concerned.
Hi Brittany. The nutrition information represents the amounts for one burrito.
Valerie… I think it sucks that 8 pages print when I want just the recipe. Can’t judge how the rice or burritos turn out yet. I have waited all week to try this along with rice recipe and it has the bones to be really good. PPPlease be kinder to our planet…..
Hey there. My recipe cards are printable and if you hit that big “PRINT” button that is at the top of all the cards, it will automatically reformat for you. Most recipes will print on one page but occasionally there might be a very long recipe that will require two. Sorry that happened to you, EJ!
Can green, no. Order frozen hatch online. There is no substitute. Born and raised in NM. The difference between authentic and canned will blow your mind.
Hi Benjamin. This recipe was developed to be a quick and easy meal using simple ingredients that are readily available.
I make these with shaved steak, and beef broth instead of chicken, I also add a can of re fried beans and beef rice a roni to extend it a little further.
Really enjoys this recipe! Can i freeze these?
I wanted to make these right now to be served tomorrow night. Will it work or will it be soggy?
So sorry I got to this late, Kathy. I think they reheat really well. Let me know if you tried it.
I’ve made this delicious recipe several times and it’s incredibly tasty with savory and spicy bites thanks to New Mexico Hatch green chilis and the last two times, with whole chicken I made in my Instant Pot, flavored with fresh cilantro & ginger.
I share with my neighbors & of all the dinners I’ve made, this is a top 3 favorite.
Don’t skip the sliced scallions, sour cream & diced avocado on top! I serve with plain black beans on the side.
Great ingredients with wonderful flavors. Will try this again, but desire more texture. Everything is too “soft”. Will roll the burritos and then quickly cook the outsides (similar to a quesadilla) on a hot stovetop. Will THEN put in baking dish, add sauce and cheese, bake 15 mins….just needs some CRUNCH!