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These smothered green chile chicken burritos transform ordinary tortillas into a comforting, restaurant-quality meal that balances crispy exteriors with a creamy chile sauce. The combination of tender chicken, melty cheese, and mild green chiles creates a flavor profile that satisfies without overwhelming spice.
I developed this recipe after trying to recreate my favorite dish from a local Mexican restaurant that closed. After several attempts, my family now requests these burritos more than the original version we used to drive across town for.
Ingredients
- Cooked chicken: Provides the protein foundation — use rotisserie chicken for maximum convenience and flavor
- Salsa: Adds instant depth and moisture — choose a brand with chunks of tomato for better texture
- Ground cumin: Brings earthy warmth that defines authentic Mexican flavor
- Dried oregano: Adds herbaceous notes that complement the chiles perfectly
- Cheddar cheese: Creates the perfect melt factor — sharp varieties add more depth than mild
- Green onions: Provide a fresh bite that balances the rich sauce
- Flour tortillas: Serve as the vessel — large burrito size works best for proper filling capacity
- Butter: Forms the base of the roux for the silky sauce — use unsalted to control sodium
- All purpose flour: Thickens the sauce without lumps — sift first for best results
- Garlic: Brings aromatic depth — one fresh clove outperforms jarred options
- Chicken broth: Provides savory liquid base — low sodium allows better seasoning control
- Green chiles: Deliver the signature flavor without excessive heat
- Sour cream: Creates luxurious creaminess — full fat version prevents sauce breaking
Step-by-Step Instructions
- Prepare the filling:
- Combine shredded chicken with salsa, spices, cheese and green onions until thoroughly mixed. The mixture should be moist but not soggy to prevent tortillas from becoming wet before baking. Let the mixture sit for 5 minutes to allow flavors to meld while you prepare the tortillas.
- Assemble the burritos:
- Place approximately half cup of filling slightly off center on each tortilla. Fold the sides in first then roll from bottom up, tucking edges as you go to create a secure package. Position each burrito seam side down on prepared baking sheet. The tight roll prevents filling leakage during baking.
- Crisp the burritos:
- Brush each assembled burrito lightly with olive oil ensuring coverage across the entire top surface. This step creates the golden crispy exterior that contrasts beautifully with the creamy sauce. Bake at 400°F for exactly 20 minutes until edges begin to brown and tortillas become firm.
- Create the green chile sauce base:
- Melt butter completely in a medium saucepan before adding flour. Whisk constantly to create a blonde roux, cooking for full 3 minutes to remove raw flour taste. Add garlic when roux is ready and cook just until fragrant without browning to prevent bitterness.
- Finish the chile sauce:
- Gradually pour in chicken broth while whisking continuously to prevent lumps from forming. Add spices and bring mixture to a gentle simmer, allowing it to thicken until it coats the back of a spoon. Remove from heat completely before stirring in green chiles, cheese and sour cream to prevent curdling.
- Final broil and serve:
- Pour finished sauce generously over baked burritos and sprinkle with additional cheese. Broil just until cheese bubbles and begins to develop brown spots, watching carefully to prevent burning. Let rest for 2 minutes before serving to allow sauce to set slightly.
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The green chile sauce is the heart of this recipe. I discovered its magic when experimenting with New Mexican cuisine during a trip to Santa Fe. The mild heat and creamy texture create the perfect balance that even my spice-sensitive daughter enjoys. We now keep canned green chiles in our pantry specifically for this dish.
Make Ahead Options
These burritos offer excellent make-ahead flexibility for busy households. You can prepare the entire chicken filling up to three days in advance and store it covered in the refrigerator. For even more convenience, assemble the burritos completely, place them on a parchment-lined tray, and freeze until solid before transferring to a freezer bag. When ready to cook, simply add 10-15 minutes to the baking time if cooking from frozen. The sauce is best made fresh just before serving, but will keep refrigerated for up to two days if needed.
Customization Ideas
This adaptable recipe welcomes many variations while maintaining its core appeal. For a vegetarian version, substitute the chicken with a mixture of black beans and roasted vegetables like zucchini, bell peppers, and corn. Spice lovers can add diced jalapeños to both the filling and the sauce for extra heat. For a breakfast variation, replace the chicken with scrambled eggs and breakfast sausage while keeping the magnificent green chile sauce the same. Flour tortillas can be swapped for whole wheat versions for added nutrition.
Serving Suggestions
While these burritos are satisfying on their own, a few thoughtful sides elevate the meal to special occasion status. Mexican rice provides the perfect companion with its tomato-tinged flavor. A simple salad of mixed greens, avocado, and lime vinaigrette adds freshness that balances the rich burritos. For authentic presentation, serve with small ramekins of additional sour cream, guacamole, and pico de gallo. A sprinkle of chopped cilantro and lime wedges adds brightness just before serving.
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With these smothered green chile chicken burritos, you can bring restaurant-quality flavor to your own kitchen effortlessly.
Frequently Asked Questions
- → Can I make these smothered burritos ahead of time?
Yes! You can prepare the burritos and sauce separately up to 2 days ahead. Store assembled burritos (unbaked) covered in the refrigerator and reheat the sauce gently before serving. Bake the burritos fresh when ready to eat and top with warmed sauce.
- → What can I substitute for green chiles?
If you can't find canned green chiles, you can substitute with roasted poblano peppers (for mild heat) or jalapeños (for more heat). Adjust the amount based on your spice preference. You could also use a green salsa verde as a quick alternative to the homemade sauce.
- → How spicy are these burritos?
Using mild green chiles makes these burritos family-friendly with just a hint of heat. The spice level comes primarily from your choice of salsa in the filling and the green chiles in the sauce. For more heat, choose hot green chiles or add a diced jalapeño to the sauce.
- → Can I freeze these burritos?
Yes, these burritos freeze well! To freeze, prepare the burritos but don't bake them. Wrap individually in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Make the sauce fresh when ready to serve. Bake frozen burritos at 400°F for about 30-35 minutes before topping with sauce.
- → What can I serve with these smothered burritos?
Mexican rice makes an excellent side dish, as suggested in the recipe. Other great accompaniments include black beans, refried beans, a simple green salad with cilantro lime dressing, corn salad, or guacamole and tortilla chips. Fresh lime wedges and extra sour cream on the side are also delicious additions.
- → Can I use corn tortillas instead of flour tortillas?
While flour tortillas are traditional for burritos because they're more pliable and hold fillings better, you could adapt this to use corn tortillas for a gluten-free option. However, you'll need to make enchiladas rather than burritos - lightly fry corn tortillas in oil to soften them, dip in sauce, fill, roll, and arrange in a baking dish before topping with remaining sauce and cheese.