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!
Turning the burritos into chimichangas was my thought also.
This recipe was very good. I did add medium hot green chile to the sauce and to the chicken mixture and it was great. I also think this recipe would work great if the burrito was fried and the sauce and grated cheese added as soon as the chimichanga is removed from the fryer.
Simply delicious, this recipe will be kept and made again!
Can these be prepped and frozen? Or burrito without toppind flash froze then thawed before baking. Trying to meal prep for expecting daighter
Hi Becky. I haven’t tried freezing these but think they’d be fine. I think you’re right about adding the sauce just before baking. Hope it works out well for you! Congratulations to you and your daughter!
I just made an ate a 1/2 recipe of this for my dinner (exactly as written, no substitutions) and it was wonderful. It took me 1-1/2 hours from start to finish, mainly due to searching the spice shelf and pantry for the ingredients. I had exactly 1-1/2 cups of rotisserie chicken left over and always have the other ingredients on hand for other things, so this was perfect. I garnished it with the remaining green chiles left over in the can. I also used a combination of monterrey jack and cheddar on top. Fantastic! Thanks for sharing. My wife won’t touch these, because she does not like soft doughy flour tortillas, so I think next time I will fry the burritos (like a chimichanga) and then put it in the oven with the sauce and cheese for 10 minutes.
I forgot to rate it. 5 stars!
Thank you so much for this wonderful recipe. I have to say that it’s very important to use a really tasty green enchilada sauce. I’ve tried many different brands and I find Las Palmas to be the best. To each their own, just my suggestion.
Glad you enjoyed it, Kara. Thanks so much for your comment! 🙂
This recipe is so delicious
We loved this recipe and will definitely do again. It’s just me and Hubby and he raved at the flavor! One question: do these freeze well?
Oh my gosh, made this tonight and it was soooo yummy! Definitely going in my rotation!
Made this dish! I always use too much sauce and cheese but it was delicious and simple to prepare. Will add it to my favorites!
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Can I make the burritos early in the day, keep the
Dish in the fridge, and then make the sauce right before dinner time and pop it in the oven? Limited in time tomorrow night and would love to make this easy for my 17 yr old to pop it into the oven.
So sorry for the late reply. I think it would work just fine. You run the risk of the flour tortillas becoming soggy but it would help a great deal to hold off on adding the sauce as you mentioned. Hope it turned out great for you!