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These Green Chile Chicken Smothered Burritos are a seriously delicious way to satisfy your craving for Mexican food. Simple ingredients, easy prep, incredible result!
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
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
Katina says
Made this several times, sooooo yummy
Toots says
Really delicious! I served with mexican rice and spicy refried beans. The filling was nice and creamy. My husband and I both loved this!
Veronica says
I’ve made this recipe numerous times because it is so delicious. A family favorite for sure! Thank you!
Alyssa says
Tasted good but the sogginess of the tortilla did not help. Was like eating tasty chicken with uncooked dough. I’ll stick with traditional corn enchiladas next time
Valerie says
Sorry it didn’t work out for you!
Sharon says
I’ve made this a ton of times and it’s so delicious. I usually use Old El Paso Green Enchilada Sauce but there was none at the store. My husband bought La Victoria brand, but due to a comment here I decided to just get Old El Paso Red Enchilada Sauce instead. Let me tell you it was still pretty good. But I definitely prefer the Old El Paso Green Enchilada Sauce. But if you only have the Old El Paso Red option over La Victoria brand, get the Red!! (I can never find Hatch brand so I’ve always gone with Old El Paso)
Derek Nojiri says
Hi
Can you make and freeze if yes how do you reheat them
Valerie says
I’ve never frozen them because they all get eaten! But, if I were to make them ahead I think I’d freeze them before adding the sauce so they wouldn’t get soggy. After thawing in the refrigerator, I’d add the sauce and proceed with the recipe as directed.
Donna says
Can you freeze these? With out the sauce.
Valerie says
Definitely. I think freezing the before you add the sauce is the best choice to avoid sogginess.
Derek says
Can you make ahead and freeze these before cooking or cook then freeze and reheat if frozen before cooking would you defrost before cooking or straight from the freezer
Valerie says
I’ve never tried cooking them from the frozen state. I’d be inclined to let them thaw overnight in the refrigerator and then add the sauce and proceed as directed.
Christine Turner says
Very good! I made this last night for dinner and it was quick, easy and delicious.
Me says
How soon can you make ahead?
Valerie says
Once you spoon the sauce over the burritos I recommend baking them right away so the tortillas don’t get soggy. But they reheat beautifully!
Steve says
Hi Valerie…please check your filling ingredients, as it is missing the chilies. My wife can’t eat anything with seeds. Would an Anaheim or poblano chili seeded and diced work?
Valerie says
The diced green chiles are included in the ingredient list and in step #1 of the directions. I don’t believe there are any seeds in canned chiles but if you’d like to sub fresh, just be sure to sauté them until softened before adding them to the filling.
Jennifer says
Not sure what I did wrong. However the sauce was pretty bland to me… had to add many extra ingredients to give it a good taste. They didn’t have my favorite green chili sauce old epaso had to settle for La Victoria. Maybe that’s why it just didn’t taste right to me..
Valerie says
The quality of the sauce you start with definitely has a big impact on the end result. I always make this with Hatch Green Chile Enchilada Sauce and I highly recommend it. Sorry it didn’t work out for you!
Lena says
I subbed shredded pork. I also used Stokes on top and hubby said it was better than our favorite authentic Mexican restaurant!! Soooo good! Will do chicken next time but had pork here so figured it would be good too.