Description
Delicious Smothered Green Chile Chicken Burritos featuring tender chicken mixed with zesty salsa and spices, wrapped in flour tortillas, baked to golden perfection, and topped with a rich, creamy green chile sauce and melted cheese. Perfect for a hearty Mexican-inspired meal.
Ingredients
Units
Scale
Chicken 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 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 the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper to prevent sticking and for easier cleanup.
- Make filling: In a bowl, combine the cooked chicken, salsa, ground cumin, dried oregano, shredded cheddar cheese, and chopped green onions, mixing well to evenly distribute all ingredients.
- Fill tortillas: Place an even amount of the chicken filling in the center of each flour tortilla. Fold the sides in and roll tightly to secure the filling. Place each burrito seam-side down on the prepared baking sheet. Brush the tops lightly with olive oil to help them bake to a crispy golden brown.
- Bake: Bake the burritos in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and crispy on the outside.
- Make sauce: While the burritos bake, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 3 minutes to form a roux. Add minced garlic and cook for 30 seconds until fragrant. Gradually whisk in the chicken broth, then stir in cumin, oregano, salt, and pepper. Continue cooking until the sauce thickens. Remove from heat and stir in diced green chilies, shredded cheddar cheese, and sour cream until the cheese melts and the sauce is smooth.
- Broil: Switch the oven to broil. Spoon the green chile sauce evenly over each baked burrito and sprinkle some extra cheese on top. Broil for 2-3 minutes, or until the cheese on top melts and bubbles slightly without burning.
- Serve: Remove from oven and serve immediately. For a complete meal, serve alongside Mexican rice or your preferred side dish.
Notes
- You can use either uncooked or regular flour tortillas depending on your preference or what you have available.
- The chicken filling and green chile sauce can be prepared in advance and stored separately to save time on serving day.
- For freezing: Assemble the burritos and freeze them without sauce. Freeze the green chile sauce separately. When ready to eat, bake burritos from frozen and reheat the sauce before serving.
