Smothered Chicken Burritos in Green Chile Sauce Recipe
Introduction
Smothered burritos with green chile sauce offer a comforting twist on a classic favorite. Tender chicken wrapped in warm tortillas and topped with a creamy, flavorful sauce makes for a satisfying meal perfect for any day of the week.
Ingredients
- 3 cups cooked chicken, chopped or shredded
- 1 1/2 cups salsa, your favorite kind
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano, crushed
- 1 1/4 cups shredded cheddar cheese
- 2 green onions, chopped
- 6 large flour tortillas
- Olive oil, for brushing on burritos
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano, crushed
- Salt and freshly ground black pepper, to taste
- 4 ounces diced green chilies, mild
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Step 1: Preheat the oven to 400°F and line a baking sheet with foil or parchment paper.
- Step 2: Make the filling by mixing the chicken, salsa, cumin, oregano, 1 1/4 cups cheddar cheese, and green onions in a bowl. Place about a heaping 1/2 cup of the mixture in the center of each tortilla.
- Step 3: Fold the sides of each tortilla in and roll it up tightly like a burrito. Place seam-side down on the prepared baking sheet and brush lightly with olive oil.
- Step 4: Bake the burritos at 400°F for 20-25 minutes, or until they are golden brown and crispy.
- Step 5: While the burritos bake, prepare the green chile sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for about 3 minutes.
- Step 6: Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth, then add cumin, oregano, salt, and pepper. Cook, stirring, until the sauce thickens, about 2-3 minutes.
- Step 7: Remove the sauce from heat and stir in the diced green chilies, remaining cheddar cheese, and sour cream. Taste and adjust seasonings if needed.
- Step 8: Remove the burritos from the oven and turn the oven to HIGH broil. Spoon sauce over each burrito and sprinkle with a handful of shredded cheddar cheese.
- Step 9: Broil for 2-3 minutes, until the cheese melts and bubbles. Serve immediately with authentic Mexican rice or your favorite side.
Tips & Variations
- Use rotisserie chicken for a quick shortcut.
- For extra heat, substitute mild green chilies with medium or hot varieties.
- Try adding black beans or corn to the filling for added texture and flavor.
- Brush tortillas with melted butter instead of olive oil for a richer crust.
Storage
Store leftover smothered burritos covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and the cheese is melted, or microwave covered for 1-2 minutes. The green chile sauce can be stored separately and reheated gently on the stove.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze smothered burritos?
Yes, you can freeze the burritos before baking. Wrap them tightly in foil or plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Bake from frozen, adding extra baking time as needed.
Can I make the green chile sauce ahead of time?
Absolutely. The sauce can be prepared a day ahead and refrigerated. Reheat gently on the stove, stirring occasionally to prevent separation before serving.
Print
Smothered Chicken Burritos in Green Chile Sauce Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Smothered Burrito with Green Chile Sauce is a hearty, flavorful Mexican-inspired dish featuring tender chicken mixed with salsa and spices, wrapped in warm flour tortillas, baked until golden and crispy, then topped with a creamy, tangy green chile sauce and melted cheddar cheese. Perfect for a comforting dinner that combines bold spices and rich textures.
Ingredients
Filling
- 3 cups cooked chicken, chopped or shredded
- 1 1/2 cups salsa, your favorite kind
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano, crushed
- 1 1/4 cups shredded cheddar cheese
- 2 green onions, chopped
- 6 large flour tortillas
- Olive oil, for brushing on burritos
Green Chile Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 clove garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crushed
- Salt and freshly ground black pepper, to taste
- 4 ounces diced mild green chilies
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Preheat oven: Preheat your oven to 400°F and line a baking sheet with foil or parchment paper for easy cleanup and to prevent sticking.
- Make the filling: In a mixing bowl, combine the cooked chicken, salsa, cumin, oregano, shredded cheddar cheese, and chopped green onions. Stir well to combine all ingredients evenly.
- Assemble burritos: Place about a heaping 1/2 cup of the chicken mixture in the center of each flour tortilla. Fold the sides of the tortilla in and roll up tightly to form burritos. Place them seam-side down on the prepared baking sheet. Lightly brush the tops with olive oil or spray with non-stick cooking spray to help them crisp up while baking.
- Bake burritos: Bake in the preheated oven at 400°F for 20 to 25 minutes, or until the burritos are golden brown and crispy on the outside.
- Make the green chile sauce: While the burritos bake, melt butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in the flour and cook, stirring constantly, for about 3 minutes to form a roux. Stir in the minced garlic and cook for 30 seconds. Gradually whisk in the chicken broth. Add cumin, oregano, salt, and pepper. Continue stirring until the sauce thickens, about 2-3 minutes. Remove from heat and stir in diced green chilies, cheese, and sour cream until smooth and creamy. Taste and adjust seasonings as needed.
- Broil with sauce and cheese: Once the burritos are baked, remove from the oven and switch your oven setting to HIGH broil. Ladle a spoonful of the green chile sauce over each burrito and sprinkle with additional shredded cheddar cheese. Broil for 2 to 3 minutes until the cheese melts and bubbles.
- Serve: Serve the smothered burritos hot, ideally with authentic Mexican rice or your favorite side, to enjoy the full flavors and textures of the dish.
Notes
- Use mild or medium green chilies based on your preferred spice level.
- Flour tortillas are recommended for their pliability and ability to crisp nicely during baking.
- For a vegetarian version, substitute chicken with sautéed vegetables or beans.
- Use low-sodium chicken broth to control salt content in the sauce.
- Prepare the burritos ahead and bake right before serving for fresh, hot burritos.
- Can be stored in the refrigerator for up to 2 days; reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: smothered burrito, green chile sauce, baked burrito, chicken burrito, Mexican dinner, creamy green chile, cheesy burrito
