Description
Smothered Green Chile Chicken Burritos are a delicious Tex-Mex favorite featuring tender shredded chicken mixed with salsa and spices, wrapped in warm flour tortillas, baked to crispy perfection, and generously topped with a creamy green chile sauce and melted cheddar cheese. This comforting casserole-style dish is perfect for a family dinner or casual gathering.
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 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) and 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 the tortillas tightly to form burritos. Arrange the burritos seam-side down on the prepared baking sheet and brush the tops lightly with olive oil for a crispy, golden finish.
- Bake the burritos: Bake 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 an additional 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: After baking, switch oven to broil. 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 until the cheese is melted and bubbly. Watch carefully to prevent burning.
- Serve: Remove the burritos from the oven and serve immediately, ideally with Mexican rice or your favorite side dishes.
Notes
- For a spicier dish, substitute mild green chilies with medium or hot varieties.
- Make sure to watch the burritos carefully while broiling, as the cheese can burn quickly.
- Leftover burritos can be reheated in the oven or microwave but are best enjoyed fresh.
- Use low-sodium chicken broth to control the saltiness of the sauce.
- Flour tortillas can be substituted with whole wheat tortillas for a healthier option.
