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
Scale
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
