Description
This Smothered Green Chile Chicken Burritos recipe features tender shredded chicken mixed with flavorful salsa and spices, wrapped in large flour tortillas, baked until crispy, and then smothered with a creamy green chile cheese sauce. Finished under the broiler for a bubbly, cheesy top, these burritos are perfect for a comforting family meal with a zesty southwestern twist.
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
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 green chilies, mild
- 1/3 cup shredded cheddar cheese
- 1/2 cup sour cream
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to prevent sticking and make cleanup easier.
- Make filling: In a medium bowl, combine the cooked chicken, salsa, ground cumin, crushed oregano, shredded cheddar cheese, and chopped green onions. Mix well to ensure all ingredients are evenly distributed.
- Fill tortillas: Place a generous portion of the chicken mixture in the center of each flour tortilla. Fold the sides over the filling and roll tightly to form burritos. Arrange the burritos seam-side down on the prepared baking sheet and brush the tops lightly with olive oil to achieve a crispy, golden finish.
- Bake burritos: Bake the burritos in the preheated oven for 20-25 minutes until nicely browned and crispy on the outside.
- Make sauce: While the burritos bake, melt the butter in a saucepan over medium heat. Whisk in the flour to create a roux and cook for about 3 minutes, stirring frequently. Add minced garlic and cook for another 30 seconds until fragrant. Gradually whisk in the chicken broth to avoid lumps. Stir in cumin, oregano, salt, and pepper. Continue cooking until the sauce thickens, then remove from heat and stir in diced green chilies, shredded cheddar cheese, and sour cream until smooth and creamy.
- Broil with sauce: Switch the oven to broil after baking. Ladle the green chile sauce evenly over each burrito and sprinkle additional cheese on top. Place the baking sheet under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Serve: Remove the burritos from the oven and serve immediately. They pair wonderfully with Mexican rice or your choice of side dishes.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Choose mild, medium, or hot green chilies depending on your spice preference.
- Be careful while broiling, as cheese can burn quickly; watch closely.
- For a crispier tortilla, brush with olive oil before baking.
- To make it gluten-free, substitute flour tortillas with gluten-free tortillas and use gluten-free flour for the roux.
