If you’re craving a comforting, zesty meal that absolutely hits every note of creamy, cheesy, and savory, let me introduce you to Smothered Green Chile Chicken Burritos. These beauties deliver juicy chicken, tangy enchilada sauce, and a molten blanket of cheese all wrapped up in tender tortillas—then smothered again for good measure. They’re a weeknight lifesaver or the centerpiece of a cozy dinner with friends, and they pack a ton of flavor with minimal fuss. Get ready to fall in love with every saucy, cheesy bite!
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how just a few standout ingredients can create such satisfying layers of flavor and texture. Each component plays a crucial role, from the seasoned chicken to the bright bite of green onions, all wrapped up with gooey cheese in a perfect tortilla hug.
- Cooked, shredded chicken: Rotisserie chicken is a time-saver, but any cooked and shredded chicken brings heartiness to the filling.
- Green chile enchilada sauce: This adds that signature southwestern flavor and an irresistible tangy heat.
- Monterey Jack cheese: Melts beautifully for a creamy, mild richness inside your burritos.
- Sour cream: Makes the filling velvety and cuts through the spice with just enough tang.
- Chopped green onions: Adds a fresh, zippy crunch to the creamy filling.
- Ground cumin: Brings warm earthiness and rounds out the other spices.
- Garlic powder: A simple way to infuse another savory layer without extra prep.
- Salt and pepper: Essential for balancing flavors—add to taste!
- Large flour tortillas: Sturdy enough to hold all the goodness (and soak up that sauce!).
- Shredded cheddar or Mexican blend cheese (for topping): Bakes to golden, bubbly perfection on top.
- Chopped cilantro and extra sour cream (for garnish): Brings freshness and a cool finish to each serving.
How to Make Smothered Green Chile Chicken Burritos
Step 1: Prepare the Chicken Mixture
Grab a large mixing bowl and toss in your cooked, shredded chicken—the juicier the better! Add the green chile enchilada sauce, Monterey Jack cheese, sour cream, green onions, cumin, garlic powder, and a pinch of salt and pepper. Mix everything until the chicken is evenly coated and seriously tempting. The mixture should be creamy but still chunky, promising a hearty bite in every forkful.
Step 2: Warm the Tortillas
Pop your flour tortillas into the microwave for about 20 seconds or warm them in a dry skillet. This will make them flexible and far less likely to crack as you roll up your Smothered Green Chile Chicken Burritos. A pliable tortilla is the secret to a snug, satisfying wrap.
Step 3: Fill and Roll
Spoon the chicken mixture evenly onto the center of each tortilla. Roll them up tightly—tuck in the sides, then roll forward so none of the filling escapes. Place each burrito seam-side down in a greased 9×13-inch baking dish. This keeps them tidy and readies them for their big, cheesy finish.
Step 4: Smother and Top
Next, pour extra green chile enchilada sauce right over the assembled burritos. The more generous you are, the more smothered the final dish will be! Sprinkle a hearty layer of shredded cheddar or Mexican blend cheese across the top for that irresistible melted crust.
Step 5: Bake to Perfection
Slide the baking dish into your preheated 375°F (190°C) oven. Bake for 20 to 25 minutes, or until the cheese on top is melted, bubbly, and ever so slightly golden at the edges. You’ll know they’re done when the kitchen smells incredible and the sauce is gently bubbling.
Step 6: Rest and Garnish
Remove the dish from the oven and let the burritos rest for a few minutes. This brief pause helps everything set and makes serving a breeze. Finish your Smothered Green Chile Chicken Burritos with a flurry of chopped cilantro and extra dollops of sour cream for freshness and flair.
How to Serve Smothered Green Chile Chicken Burritos
Garnishes
Garnishing is where you can really make your Smothered Green Chile Chicken Burritos pop! Scatter lots of fresh cilantro on top, and add a cool swirl of sour cream to balance all the savory, spicy notes. If you want even more color and crunch, try some sliced avocado or pickled jalapeños for a flavorful finish.
Side Dishes
Serve these burritos with classic sides like fluffy Mexican rice, refried beans, or a simple salad with lime vinaigrette. Tortilla chips with guacamole or pico de gallo also bring some bright, fresh flavors to the table and help balance the richness of the burritos.
Creative Ways to Present
For a party-perfect spin, cut each burrito in half and arrange them on a platter with extra sauce and toppings on the side so guests can customize their plates. You can even serve them casserole-style, already sauced and topped, to let folks scoop out just the right portion. Mini burritos as appetizers? Absolutely!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let the Smothered Green Chile Chicken Burritos cool to room temperature before storing. Place them in an airtight container in the fridge, where they’ll keep beautifully for up to 3 days. The flavors deepen overnight, making for a great reheated lunch!
Freezing
To freeze, assemble your burritos but hold off on the final layer of extra sauce and cheese. Wrap each one tightly in foil and pop them in a freezer-safe bag. When ready to enjoy, let them thaw overnight and then bake with sauce and cheese until piping hot and melty.
Reheating
Reheat leftover burritos in a covered baking dish at 350°F (175°C) until heated through, about 15–20 minutes. For a quick lunch, you can also microwave them individually—just add an extra spoonful of enchilada sauce to keep them moist.
FAQs
Can I substitute the chicken with another protein?
Absolutely! Smothered Green Chile Chicken Burritos work well with cooked, shredded turkey, slow-cooked beef, or even sautéed mushrooms and black beans for a flavorful vegetarian option. Just swap in your favorite protein and keep all the cheesy, saucy goodness intact.
How spicy is this recipe?
The base recipe is medium-mild since green chile enchilada sauce usually brings gentle heat. If you like things hotter, stir in diced jalapeños or hot green chiles, or pick a spicier enchilada sauce. For milder palates, a mild green sauce will keep the burritos family-friendly.
Can I make Smothered Green Chile Chicken Burritos ahead of time?
Yes, you can assemble the burritos (with filling) up to a day in advance. Keep them covered in the fridge, then top with sauce and cheese just before baking. This is a lifesaver for busy weeknights or meal prepping for guests!
What type Main Course
Large, soft flour tortillas are perfect for holding all the filling and standing up to the saucy smothering. Look for burrito-size tortillas that are flexible and sturdy. Warm them briefly before rolling to prevent cracks.
Can I add extra vegetables to the filling?
Absolutely! Chopped sautéed bell peppers, cooked corn, or black beans make great additions. They’ll add color, fiber, and extra heartiness to your Smothered Green Chile Chicken Burritos, turning them into a customizable crowd-pleaser.
Final Thoughts
It’s truly hard to beat the cozy satisfaction of digging into homemade Smothered Green Chile Chicken Burritos. If you’re ready for heart-melting comfort and effortless flavor, this recipe is just waiting to become your next go-to dinner. Give it a try and let these cheesy, saucy burritos win over your kitchen (and your taste buds)!
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Smothered Green Chile Chicken Burritos Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Smothered Green Chile Chicken Burritos are a delicious and comforting meal that’s easy to make. Tender shredded chicken mixed with green chile enchilada sauce, cheese, and spices, all wrapped up in a flour tortilla and baked to perfection. Topped with more sauce, cheese, and garnishes, these burritos are sure to be a family favorite!
Ingredients
For the filling:
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 1/2 cups green chile enchilada sauce (plus more for topping)
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
For assembly and topping:
- 4 large flour tortillas
- 1 cup shredded cheddar or Mexican blend cheese (for topping)
- Chopped cilantro and extra sour cream (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the filling: In a large bowl, mix the shredded chicken, green chile enchilada sauce, Monterey Jack cheese, sour cream, green onions, cumin, garlic powder, salt, and pepper until fully combined.
- Assemble the burritos: Warm the tortillas slightly. Divide the chicken mixture evenly among the tortillas, roll them up tightly, and place seam-side down in a greased 9×13-inch baking dish.
- Add toppings: Pour additional green chile enchilada sauce over the burritos and sprinkle with shredded cheese.
- Bake: Bake for 20–25 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven, let rest, then garnish with cilantro and sour cream before serving.
Notes
- You can add black beans or cooked rice to the filling for a heartier burrito.
- For extra spice, stir in diced jalapeños or hot green chiles.
- These burritos freeze well—assemble and freeze before baking, then thaw and bake as needed.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 burrito
- Calories: 560
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg
